The flavors in this pot are incredible. I just love the chicken and sweet potato combination in this dish. This is a keeper.
1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds), cut in cubes
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
fresh ginger, (1-2 in long) peeled and grated or 2 teaspoons ginger paste (I used ginger paste)
1 cinnamon stick
1 can (14.5 oz) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
Pinch of saffron, (optional)
2 tablespoons fresh lemon juice
1 cup couscous
Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. (Sauce will thicken.) Discard cinnamon stick. Stir in lemon juice, and season stew with salt and pepper.
While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.