Moroccan Stew

Ingredients

• 1 tsp chili powderNutrition
• 1 tsp ground corianderNutrition
• 1 tsp cuminNutrition
• 2 tsps curry powderNutrition
• 1/4 tsp black pepperNutrition
• 1/2 tsp saltNutrition
• 1 tbsp olive oilNutrition
• 3 cups chicken stockNutrition
• 1/4 lemon yields lemon juiceNutrition
• 2 stalks large celery, dicedNutrition
• 3 sprigs cilantro, fresh, leaves, choppedNutrition
• 2 cloves garlic, mincedNutrition
• 2 tsps ginger root, gratedNutrition
• 1 lb chicken breast, cut in small piecesNutrition
• 1 medium onion, dicedNutrition
• 1/2 medium green bell pepper, dicedNutrition
• 1 5" long jersey sweet potato, cubedNutrition
• 2 tbsps natural peanut butterNutrition
• 14 1/2 oz petite tomatoes, cannedNutrition
• 15 oz chickpeas, drainedNutrition

Directions

1. 1Sauté cubed chicken breast with oil over medium-high heat.
2. 2Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
3. 3Add stock, sweet potatoes, tomatoes, chickpeas, lemon juice, ginger root, and spices. (Set aside peanut butter and cilantro for later).
4. 4Bring to a boil, reduce heat to low, cover and simmer for 40 minutes.
5. 5Stir in peanut butter and cilantro. Mix well. Simmer for 5 more minutes.
6. 6Note: this is great the second and third day when the potatoes start to break down and thicken the stew. Re-heats well.

Nutrition per serving

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