North African Chicken and Sweet Potato Stew

8 chicken thighs, 4 bone-in chicken breast

• 1 large onion
• 1/4 cup vinegar
• 1/3 cup apricot preserves or chopped dried apricots
• 4 large sweet potatoes or yams
• dashes salt
• dashes pepper
• 1 can garbanzo beans
• 6 cups water or
• 1 chicken bouillon cube
• 3 cloves finely chopped garlic
• 1 teaspoon cinnamon

1/2 Hour Before Serving

• 1 tablespoon cumin
• 1 tablespoon fenugeek
• 1 tablespoon coriander
• 1/3 cup golden raisins

1. Brown chicken with salt, pepper in olive oil and remove from pot
2. Slice onion and add to empty pot with 1/4 c red wine vinegar - let steam with lid half on the pot until reduced, onions pink
3. Add 2-3 T olive oil and cook down onions you want them to be soft and carmelized but not burned
4. Put chicken back in pot with onions, add enough water to cover and two boullion cubes
5. Add apricot preserves, chick peas, cinnamon bring to a gentle boil and reduce to a simmer for about an hour.
6. 1/2 hour before serving add peeled chunks of sweet potato to pot, spices, raisins
7. Simmer until sweet potatoes are soft (but not mushy) about 30 minutes
8. Serve over individual bowls of plain couscous with side garnishes of lemon wedges, hot sauce or tabasco, chopped cilantro. Give dinners a side plate for bones (you want to go through and remove the floating skin from the chicken before serving).