Chicken Stew With Sweet Potatoes, Almonds and Apricots
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 6 to 8chicken legs and/or thighs, skinned
- Salt and freshly ground pepper
- 1onion, chopped
- 1teaspoon cinnamon
- ¼teaspoon turmeric
- ¾teaspoon ground ginger
- 1pound orange-fleshed sweet potatoes (or yams), peeled and cut in thick slices
- Generous pinch of saffron threads, crumbled
- 2cups chicken stock
- 3ounces dried apricots, cut in half
- ⅓cup (45 grams) untoasted almonds, blanched and skinned (see below)
Nutritional analysis per serving (6 servings)
723 calories; 47 grams fat; 11 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 43 grams protein; 1000 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the olive oil in a heavy casserole or deep lidded frying pan over medium-high heat. Season the chicken with salt and pepper and brown for 5 minutes on each side. Remove to a bowl.
- Step 2
Add the remaining oil to the pot, turn the heat to medium and add the onion and a generous pinch of salt. Cook, stirring to deglaze the bottom of the pot, for about 5 minutes, until tender. Add the cinnamon, turmeric and ginger and stir together. Return the chicken to the pot, along with any liquid that has accumulated in the bowl. Add the sweet potatoes, saffron, chicken stock and salt to taste, and bring to a simmer. Reduce the heat, cover and simmer 20 minutes, stirring occasionally. Add the almonds and apricots and continue to simmer until the chicken is tender enough to fall off the bone and the sweet potatoes are falling apart, about 15 minutes. Taste and adjust seasoning. Serve with rice or another grain, like bulgur.
- Instructions for blanching almonds: Bring a small pot of water to a boil and drop in the almonds. Count to 20, then drain, transfer briefly to a bowl of cold water and drain again. Squeeze the almonds between thumb and forefinger to pop them out of their skins.
Private Notes
Comments
Along with the salt and pepper, I used marjarom, thyme, summer savory, cayenne, onion powder, and garlic powder before browning the chicken. Lovely dish.
Absolutely delicious, and very simple to prepare. Instead of adding whole almonds to the stew, I sprinkled sliced almonds on top of each serving, which provided a nice textural contrast. Served it over couscous.
I liked this but felt it needed a bit of a kick somehow - maybe a dash of lemon or a tiny bit of chilli ?
Needed something . . . lemon, fresh ginger instead of powdered, pickled onions
I didn’t have almonds or apricots but it was still amazing. I pulled the meat off the drumsticks and stirred it in before serving. The sweet potatoes cooked down and that was fine.
To add further to my note, I used chicken thighs only. The leftovers from this dish were absolutely delicious a couple of days later (just heated up in the microwave). I also threw some leftover green beans into the stew. (I had served them on the side with the dish originally). We will be putting this healthy dish into our regular rotation.
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