Chicken Sweet Potato Stew |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The fragrant aroma of this dish will have your family gathering in the kitchen before it's done. And, it's so easy to do. Place the ingredients in a Dutch oven and bake! Veronica Gantley, Norfolk, Virginia Ingredients:
2 pounds boneless skinless chicken thighs, cut into 2-inch pieces |
2 medium sweet potatoes, peeled and cut into 2-inch pieces |
1 cup chicken broth |
1 small onion, coarsely chopped |
2 tablespoons honey |
1 tablespoon olive oil |
1 teaspoon pepper |
1 teaspoon ground allspice |
1/4 teaspoon salt |
dash ground cinnamon |
dash ground nutmeg |
1 cup dried cranberries |
1/4 cup chopped pistachios, toasted |
hot cooked couscous, optional |
Directions:
1. In a Dutch oven, combine the first 11 ingredients. Cover and bake at 400° for 30 minutes.
2. Uncover; sprinkle with cranberries. Bake 15-20 minutes longer or until chicken is no longer pink. Sprinkle with pistachios. Serve with couscous if desired. Yield: 6 servings.
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