Make Ahead

North African Chicken and Sweet Potato Stew

by:
November 11, 2009
4
3 Ratings
  • Serves 6-8
Author Notes

I haven't been to North Africa but I imagine that this is something similar to what you would find there - eating it transports me to that place. I originally found this recipe made with lamb about 15 years ago and realized that no one liked the taste of the lamb but loved the broth and combination of flavors - and now it's the most requested dish from guests at my table. —womenwine

What You'll Need
Ingredients
  • 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
  • Dash salt
  • Dash 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
Directions
  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).
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2 Reviews

Collin
Collin November 11, 2009
What I love about North African cooking is the constant pairing of savory and sweet. I haven't seen the lamb and sweet potato version you mention (and a good thing, too, since my entry here was a lamb and sweet potato chili) but I've loved lamb with dried apricots or loquats. A question, though: do you not find that using boullion cubes can render the final dish a bit too salty?
 
womenwine
womenwine November 13, 2009
Hi - thanks Collin - I cook with bouillon cubes instead of stock and find that with a little bit of salt added the dish is just perfect - we watch our salt and so I usually add a lot of water (more than suggested here).

I will look for your recipe - thanks again.