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Moroccan Chicken Stew with Sweet Potatoes, Apricots and Kale

Panning The Globe, Adapted from Barbara's recipe from some newspaper many years ago.
  • 105 minutes
  • Serves 6 to 8

INGREDIENTS

12

Chicken thighs, boneless skinless

1

Aromatic vegetables

1

Cilantro, Fresh leaves

1 tbsp

Coriander, ground

3/4 cup

Dried apricots

4

Garlic cloves, large

1 tbsp

Ginger, root

1

bunch Lacinato kale

3

Sweet potatoes, medium

2

Yellow or spanish onions

4 cups

Chicken broth, low-salt

3 tbsp

Lemon juice, fresh

1

Black pepper, Fresh ground

1 tbsp

Cinnamon, ground

1

Kosher salt

1 tsp

Kosher salt

1 tsp

Paprika, sweet

1 tsp

Red pepper flakes

1

Salt and pepper

1

Spices

2 tbsp

Olive oil or other cooking oil

1 tbsp

Cumin, ground

Garnish