Moroccan Chicken and Sweet Potato Stew
"Couscous" with Almonds
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 1 inch pieces
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp avocado oil
- 1 cup chopped onion
- 1 Tbsp minced ginger
- 1 cinnamon stick
- 2 (12-oz) pkg cubed sweet potatoes
- 6 cups organic chicken broth
Instructions
- Sprinkle chicken with salt and pepper. Brown chicken in hot oil in a large Dutch oven 2 to 3 minutes per side; set aside.
- Add onion, ginger, cinnamon stick, and potatoes to pot; cook 5 minutes or until onion is tender.
- Return chicken to pot; pour in broth. Simmer 15 minutes or until chicken is done and potatoes are tender; discard cinnamon stick.
- Serve over "Couscous" with Almonds recipe.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- 3 Tbsp avocado oil
- 2 cloves garlic, minced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ cup chopped raw almonds
Side Dish Instructions
- Preheat oven to 400°F. Pulse cauliflower in a food processor, in batches, until it resembles couscous.
- Combine cauliflower, oil, garlic, and ¼ tsp each salt and pepper in a roasting pan. Bake 25 minutes or until browned, stirring once.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant, stirring often. Stir nuts and ¼ tsp each salt and pepper into "couscous" before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
329
|
137
|
466
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 19 | 8 | 27 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 918 | 228 | 1146 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
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