This was a quick and delicious dinner for a weeknight. Perfect served with almond studded couscous. A handful of dried fruit would not be amiss.
2 T Olive Oil
1 cup of flour
1/ 2 Onion, finely chopped
1 T chopped garlic
1T grated fresh ginger
1 1/2 pounds boneless chicken thighs
2 sweet potatoes, cut into one inch cubes
1 1/2 cups chicken broth
ground cumin
turmeric
cinnamon, stick or a sprinkle of ground
Lemon juice
Season the chicken breasts and dredge them in flower. Brown them in olive oil. Remove the chicken and add the garlic, onion and ginger. Saute until the onion is translucent. Add the spices to the pan and saute them for 1 minute with the vegetables. Add the chicken broth, sweet potatoes and browned chicken. Cover and turn heat to low for 20 minutes or until the sweet potatoes are tender. Stir occassionally to thicken the sauce. Remove from heat and add a few squeezes of lemon juice.
2 T Olive Oil
1 cup of flour
1/ 2 Onion, finely chopped
1 T chopped garlic
1T grated fresh ginger
1 1/2 pounds boneless chicken thighs
2 sweet potatoes, cut into one inch cubes
1 1/2 cups chicken broth
ground cumin
turmeric
cinnamon, stick or a sprinkle of ground
Lemon juice
Season the chicken breasts and dredge them in flower. Brown them in olive oil. Remove the chicken and add the garlic, onion and ginger. Saute until the onion is translucent. Add the spices to the pan and saute them for 1 minute with the vegetables. Add the chicken broth, sweet potatoes and browned chicken. Cover and turn heat to low for 20 minutes or until the sweet potatoes are tender. Stir occassionally to thicken the sauce. Remove from heat and add a few squeezes of lemon juice.
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