This is one of my favorite recipes, and if you love curry and sweet potatoes you will really enjoy it.
||Sauté cubed chicken breast with oil over medium-high heat.
||Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
||Add stock, sweet potatoes, tomatoes, chickpeas, lemon juice, ginger root, and spices. (Set aside peanut butter and cilantro for later).
||Bring to a boil, reduce heat to low, cover and simmer for 40 minutes.
||Stir in peanut butter and cilantro. Mix well. Simmer for 5 more minutes.
||Note: this is great the second and third day when the potatoes start to break down and thicken the stew. Re-heats well.
There are 207 calories in 1 serving of Moroccan Stew.
Calorie split: 23% fat, 42% carbs, 35% protein.
Amount Per Serving
% Daily Values*
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