Moroccan Stew

Ingredients

• 1 lb chicken breast, cut in small pieces
• 1 5" long jersey sweet potato, cubed
• 1 medium onion, diced
• 1/2 medium green bell pepper, diced
• 2 stalks large celery, diced
• 2 cloves garlic, minced
• 3 cups chicken stock
• 14 1/2 oz petite tomatoes, canned
• 15 oz chickpeas, drained
• 1/4 lemon yields lemon juice
• 2 tsps ginger root, grated
• 1 tsp cumin
• 2 tsps curry powder
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsps natural peanut butter
• 3 sprigs cilantro, fresh, leaves, chopped
• 1 tbsp olive oil

Directions

1. Sauté cubed chicken breast with oil over medium-high heat.
2. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
3. Add stock, sweet potatoes, tomatoes, chickpeas, lemon juice, ginger root, and spices. (Set aside peanut butter and cilantro for later).
4. Bring to a boil, reduce heat to low, cover and simmer for 40 minutes.
5. Stir in peanut butter and cilantro. Mix well. Simmer for 5 more minutes.
6. Note: this is great the second and third day when the potatoes start to break down and thicken the stew. Re-heats well.