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Recipe Review: Martha Stewart's Moroccan Chicken Stew with Sweet Potatoes

Dec 17, 2010 07:05PM, Published by Anonymous, Categories: Eat+Drink+Shop




The Review

  • What I did differently: I tried to stay true to the recipe. However, I didn't have any fresh ginger, so I had to substitute ground, which definitely changes the flavor a little bit. I also did not have any saffron. Finally, I also served the stew over orzo instead of couscous.
  • What I liked: Overall, it was a comforting dish for an evening where snow had been falling all day. It had the feeling of being a stick-to-your-ribs kind of dish, but because it was made of chicken breasts and sweet potatoes, it was actually very healthy. And the onions ... the onions were delicious.
  • What I would change: The dish needed a bit more seasoning. I think using ground cinnamon in place of the cinnamon sticks would kick up the flavor. I made the mistake of not seasoning the orzo with salt and pepper before pouring the stew over it, and the sauce just didn't have enough flavor for the entire dish. Adding extra salt and pepper made it much better.
  • What I served it with: Honestly, I should have made a green vegetable to go with this. I just wasn't in the mood, though, so we just had it with a glass of Pinot Grigio.
  • Would I make it again? Possibly. I typically have all the ingredients on hand for this, and it was an easy dish to make. It wouldn't be in my Top 10 dishes, though.

    The Recipe

    1/4 cup all-purpose flour
    3 boneless, skinless chicken breasts, cut into bite-sized pieces
    Salt and pepper
    2 tablespoons olive oil
    1 medium onion, diced
    1 piece fresh ginger, peeled
    1 cinnamon stick
    1 can reduced-sodium chicken brother
    2 medium sweet potatoes, cut into 1-inch chunks
    Pinch of saffron (optional)
    2 tablespoons fresh lemon juice
    1 cup couscous

 

  1. 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.
  2. 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. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.
  3. While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.


the bent fork


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