One-Pot Moroccan Chicken Stew with Sweet Potatoes, Carrots, Cauliflower, and Couscous

Ingredients

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium onion
• 3 garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1/2 tsp ground turmeric
• 2 medium sweet potatoes
• 3 medium carrots
• 1 small head cauliflower
• 4 cups chicken broth
• 14 oz can diced tomatoes
• 1 cup couscous
• to taste salt and pepper
• optional, for garnish fresh cilantro

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season 1.5 pounds of boneless, skinless chicken thighs with salt and pepper, then brown them on all sides for about 5 minutes. Remove the chicken and set aside.
2. In the same pot, add 1 diced onion and 3 minced garlic cloves. Sauté until softened, about 3 minutes.
3. Stir in 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon paprika, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon ground turmeric. Cook for 1 minute until fragrant.
4. Add 2 peeled and diced sweet potatoes, 3 sliced carrots, and 1 small head of cauliflower cut into florets. Stir to coat with spices.
5. Pour in 4 cups of chicken broth and 1 can (14 oz) diced tomatoes with juice. Bring to a boil, then reduce heat to simmer. Return the chicken to the pot and cook covered for 20-25 minutes, until vegetables are tender and chicken is cooked through.
6. While stew simmers, prepare couscous: In a small pot, bring 1.5 cups water or broth to a boil, stir in 1 cup couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
7. Taste the stew and adjust seasoning with salt if needed. Serve the stew in bowls, topped with a scoop of couscous and fresh cilantro if desired.