Rating:
fatsecret members overall average rating
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This is one of my favorite recipes, and if you love curry and sweet potatoes you will really enjoy it.
Ingredients
- 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
- 2 tsps curry powder
- 1 tsp cumin
- 2 tsps ginger root, grated
- 1/4 lemon yields lemon juice
- 15 oz chickpeas, drained
- 14 1/2 oz petite tomatoes, canned
- 3 cups chicken stock
- 2 cloves garlic, minced
- 2 stalks large celery, diced
- 1/2 medium green bell pepper, diced
- 1 medium onion, diced
- 1 5" long jersey sweet potato, cubed
- 1 lb chicken breast, cut in small pieces
Directions
- 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.
81 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
I made this recipe last night and it was awesome. I made some changes - some purposely and some inadvertantly. I only put half the cumin and curry and doubled the salt, garlic, and black pepper. Accidentally forgot to add the peanut butter and cilanto, but everything turned out great. My husband even said "Are you sure this is a diet food?" So that is a big complement in itself!
13 Feb 08 by member: alabama8888
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This is awesome. I made a double batch and I am glad that I did. I used more garlic and ginger than recipe called for and used chicken bouillon cubes with water and crushed tomatoes. My kids and husband thought it was great; it was a little spicy for my 6 year old daughter, I used Indian chili powder (didn't double it for the recipe)and it is hotter than what you get in the grocery store. This will be made again soon!!!
12 Dec 07 by member: NancyJohnson
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The smell alone is worth making this. So warm and comfy. Great stew.
31 Oct 07 by member: veelau
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Nutrition summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 207 calories in 1 serving of Moroccan Stew. |
![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie break-down: 23% fat, 42% carbs, 35% protein. |
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Nutrition Facts
Amount Per Serving
Calories
207
% Daily Values*
Total Fat
5.48g
7%
Saturated Fat
0.978g
5%
Trans Fat
0.014g
Polyunsaturated Fat
1.308g
Monounsaturated Fat
2.662g
Cholesterol
33mg
11%
Sodium
731mg
32%
Total Carbohydrate
22.09g
8%
Dietary Fiber
4.6g
16%
Sugars
3.52g
Protein
18.31g
Vitamin D
-
Calcium
70mg
5%
Iron
2.39mg
13%
Potassium
529mg
11%
Vitamin A
136mcg
15%
Vitamin C
16.6mg
18%
10%
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of RDI*
(207 calories)
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Calorie Breakdown:
Carbohydrate (42%)
Fat (23%)
Protein (35%)
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* Based on a RDI of 2000 calories
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