Best Chicken Stew With Sweet Potatoes Almonds And Apricots Recipes

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MOROCCAN CHICKEN STEW WITH SWEET POTATOES, APRICOTS AND KALE



Moroccan Chicken Stew with Sweet Potatoes, Apricots and Kale image

A delicious, healthy one pot dinner stew with chicken thighs, sweet potatoes, kale and warm Moroccan flavors of cinnamon, cumin, garlic and ginger. {paleo} Adapted from my mother-in-law Barbara's recipe that she found in some newspaper many years ago.

Provided by Lisa

Categories     Stew

Time 1h45m

Number Of Ingredients 26

For the Chicken
12 boneless, skinless chicken thighs
2 tablespoons olive oil or other cooking oil
Kosher salt
Fresh ground black pepper
The Aromatic Vegetables
2 yellow or spanish onions peeled, halved lengthwise, and thinly sliced
4 large garlic cloves, minced
1 tablespoon minced ginger root
Spices
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon sweet paprika
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
Additional Ingredients
3 medium sweet potatoes, peeled and cut into bite sized pieces
3/4 cup dried apricots, chopped or sliced into strips
4 cups low-salt chicken broth (I recommend Swanson's)
3 tablespoons fresh lemon juice
1 bunch lacinato kale (also called dinosaur kale or cavolo nero), washed, thick center ribs removed, leaves stacked and sliced into 1-inch strips.
Salt and pepper, to taste
Garnish
Fresh cilantro leaves, roughly chopped
Slivered almonds, toasted in a skillet over medium heat, while tossing and watching carefully to prevent burning.

Steps:

  • Preheat oven to 350F. Sprinkle chicken generously with salt and pepper on both sides. Heat 2 tablespoons oil over medium-high heat in a large heavy pot or Dutch oven. Brown the chicken thighs in batches (5 or 6 at a time, so as not to crowd), about 4 minutes per side. Transfer chicken to a plate and set aside. Add aromatic vegetables: onions, garlic, and ginger. Lower the heat to medium and cook, stirring occasionally, until onions are softened, about 7 minutes. Add spices: cinnamon, cumin, coriander, paprika, red pepper, and salt. Cook, stirring, for 30 seconds. Return chicken to the pot. Add sweet potatoes, apricots, chicken broth and lemon juice. Bring liquid to a boil. Cover pot and transfer to the oven. Cook for 45 minutes.
  • Remove pot from the oven and uncover. Using a large spoon or spatula, gently push aside some chicken and potatoes so you have a small area near the edge of the pot that's mostly broth. Push the slivered kale down into the broth with a wooden spoon, a little at a time. It will shrink when it hits the hot broth. Gently stir the softened kale into the stew. Season stew with salt and pepper, to taste.
  • Serve stew in bowls with cilantro and almonds sprinkled on top or on the side. Serve over rice or couscous, if you like.

CHICKEN AND SWEET POTATO STEW



Chicken and Sweet Potato Stew image

A wonderful sounding low-fat stew from Pillsbury's Best Chicken Recipes cookbook. Must try for the fall season!

Provided by GothicGranola

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
1/4 teaspoon garlic salt
3 boneless skinless chicken breast halves, cut into 1-in pieces
1 tablespoon oil
1 medium onion, quartered, sliced
1 1/2 cups apple juice or 1 1/2 cups apple cider
2 cups cubed peeled sweet potatoes (1/2-in)
2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up
1 teaspoon dried basil leaves

Steps:

  • In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
  • Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
  • Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 306.4, Fat 6.2, SaturatedFat 1, Cholesterol 56.6, Sodium 165, Carbohydrate 40.9, Fiber 5, Sugar 17.8, Protein 22.7

CHICKEN STEW WITH SWEET POTATOES, ALMONDS AND APRICOTS



Chicken Stew With Sweet Potatoes, Almonds and Apricots image

Loosely based on an Algerian recipe from "Real Stew" by Clifford A. Wright, this sweetly spiced dish, with beta-carotene-rich apricots and sweet potatoes, is also evocative of recipes from the Middle East and Iran.

Provided by Martha Rose Shulman

Time 1h

Yield 4 to 6 servings.

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 onion, chopped
1 teaspoon cinnamon
1/4 teaspoon turmeric
3/4 teaspoon ground ginger
1 pound orange-fleshed sweet potatoes (or yams), peeled and cut in thick slices
Generous pinch of saffron threads, crumbled
2 cups chicken stock
3 ounces dried apricots, cut in half
1/3 cup (45 grams) untoasted almonds, blanched and skinned (see below)

Steps:

  • Heat 1 tablespoon of the olive oil in a heavy casserole or deep lidded frying pan over medium-high heat. Season the chicken with salt and pepper and brown for 5 minutes on each side. Remove to a bowl.
  • Add the remaining oil to the pot, turn the heat to medium and add the onion and a generous pinch of salt. Cook, stirring to deglaze the bottom of the pot, for about 5 minutes, until tender. Add the cinnamon, turmeric and ginger and stir together. Return the chicken to the pot, along with any liquid that has accumulated in the bowl. Add the sweet potatoes, saffron, chicken stock and salt to taste, and bring to a simmer. Reduce the heat, cover and simmer 20 minutes, stirring occasionally. Add the almonds and apricots and continue to simmer until the chicken is tender enough to fall off the bone and the sweet potatoes are falling apart, about 15 minutes. Taste and adjust seasoning. Serve with rice or another grain, like bulgur.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 26 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 880 milligrams, Sugar 13 grams, TransFat 0 grams

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