Moroccan Chicken and Sweet Potato Stew with Turmeric Rice

A comforting and aromatic stew with tender chicken, sweet potatoes, and carrots simmered in a richly spiced tomato broth, served alongside fluffy turmeric-infused rice.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $3.71/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Soy-Free
• Low-Sugar

Tags

• comfort food
• spicy
• savory
• healthy
• one-pot
• steam

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 2 sweet potatoes (medium, peeled and diced into 1-inch cubes)
• 2 carrots (medium, peeled and sliced)
• 14.5 ounce diced tomatoes (undrained)
• 2 cup chicken broth
• 1.5 cup white rice (uncooked)
• 1 teaspoon ground turmeric
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1/2 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Add the seasoned chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
3. Reduce the heat to medium. Add the remaining 1/2 tablespoon of olive oil, then add the chopped yellow onion to the pot. Sauté until softened, about 5 minutes.
4. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
5. Add the ground cumin, ground coriander, paprika, and ground cinnamon to the pot. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. Add the diced sweet potatoes, sliced carrots, diced tomatoes (undrained), and chicken broth to the pot. Stir well. Bring the mixture to a simmer.
7. Return the browned chicken to the pot. Cover, reduce heat to low, and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. While the stew simmers, prepare the turmeric rice. In a separate saucepan, combine the white rice, 2 cups of water, 1/2 teaspoon of salt, and 1 teaspoon of ground turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
9. Once the stew is cooked, taste and adjust seasoning if needed with the remaining salt and black pepper. Fluff the turmeric rice with a fork.
10. Serve the hearty Moroccan chicken stew over the fluffy turmeric rice. Garnish with chopped fresh cilantro, if desired.

Notes

This stew reheats wonderfully and can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage.

Nutrition (per serving)

• Calories: 675
• Protein: 38.3 g
• Carbohydrates: 79.3 g
• Fat: 22 g
• Fiber: 5.1 g
• Sodium: 550 mg
• Saturated Fat: 6.3 g
• Sugar: 4.5 g
• Cholesterol: 200 mg