Chicken ‘n’ Sweet Potato Stew Recipe
2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon Filippo Berio® Extra Virgin Olive Oil
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
Dash ground cinnamon
1-1/2 cups cubed peeled sweet potatoes
3/4 cup chicken broth
1 cup water
1 tablespoon thawed orange juice concentrate
1/2 cup uncooked couscous
1 tablespoon cornstarch
6 tablespoons light coconut milk
1 tablespoon minced fresh cilantro
In a large skillet, saute the chicken, ginger and garlic in oil until chicken juices run clear. Add the onion, pepper and seasonings; saute 4-5 minutes longer. Add sweet potatoes and broth. Bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until tender.
Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
Combine cornstarch and coconut milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous. Yield: 2 servings.