Moroccan Chicken Stew with Sweet Potatoes and Couscous

So fast and easy! I couldn't believe how all of our kids
gobbled this up--and they can be picky.
Jill Dorrough

1/4 c flour 2 boneless, skinless chicken breasts, cut in half salt and pepper 2 TBSP olive oil 1/2 medium onion, diced 1 piece 2-inches long fresh ginger, peeled 1 cinnamon stick 1 can of chicken broth 2 medium sweet potatoes (I cheated and used a can) pinch of saffron 1 cup couscous cilantro sprigs for garnish if desired Directions: 1. Place flour in a wide, shallow bowl. Season chicken with salt and pepper, and dredge in the flour. In a 5-qt dutch oven or large pot, heat oil over medium-high. Add chiken and cook until browned, 4-6 minutes per side. Transfer to a plate. 2. Add onion, ginger and cinnamon to pot. Cook, stiring occasionally, until onion starts to soften, 2-3- minutes. Return chicken to pot, and add broth, sweet potatoes and saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10-15 minutes. Discard cinnamon and ginger. Season stew with salt and pepper. 3. While stew is simmering, prepare couscous. Boil 1 1/4 cups of water with 1/4 tsp of salt. Pour dry couscous into a large bowl, and pour boiling water into the bowl; mix it up and cover with a dish towel for 5 mintues. Fluff with a fork and serve. Serve chicken stew with couscous on a plate, garnished with cilantro if desired Number Of Servings:4