Updated Nov 24, 2014Chatelaine
- HEAT a large saucepan over medium-high. Add oil, then onion, garlic and ginger. Cook until onion starts to soften, 2 to 4 min. Add chicken and cook until golden-brown, about 2 min per side. Stir in spices, then tomato paste, tomatoes and olives, scraping brown bits from bottom of pan. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 30 min.
- ADD sweet potato and water. Cover and continue cooking until tender, about 20 more min. Stir in mayo, then sprinkle with cilantro.
Recipe submitted by Maryalice Wood, Langly.
Serving Tip: Serve over couscous.
For my Moroccan Chicken Stew, I love how the combining of spices can evoke images of an exotic location. Experimenting with new spices along with old “tried and true” ones is a delight and sometimes a learning experience. When this stew was simmering on the stove, my son walked in and said, “Smells like Turkish Market in here!” (I guess I got the spices right!!) My family never knows what new creation I’ll come up with in the kitchen, but they are always good sports about trying each dish.