Moroccan Chicken Stew

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  • 1 Tbsp. (15 mL) olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. (15 mL) grated ginger
  • 1 3/4 lbs. (750 g) boneless, skinless chicken thighs, cut into 1-in. (2.5 cm) pieces
  • 1/2 tsp. (2 mL) ground cinnamon
  • 1/2 tsp. (2 mL) ground coriander
  • 1/4 tsp. (1 mL) ground cardamom
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) turmeric
  • 1/4 cup (60 mL) tomato paste
  • 1 can (796 mL.) diced tomatoes
  • 1/2 cup (125 mL) pitted green olives, chopped
  • 1 large sweet potato, peeled and cut into 1-in (2.5 cm) pieces
  • 3/4 cup (175 mL) water
  • 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
  • 1/2 cup (125 mL) chopped fresh cilantro

Nutritional information

 

Amount per serving

Calories415
Total Fat24g
Sodium719mg
Total Carbs21g
Dietary Fiber4g
Protein27g
  • 1 HEAT large saucepan over medium-high heat. Add oil, then onion, garlic and ginger. Cook 2 minutes or until onion starts to soften. Add chicken and cook 4 minutes, turning once or until golden. Stir in spices and salt, then tomato paste, tomatoes and olives, scraping brown bits from bottom of pan. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, 30 minutes.
  • 2 ADD sweet potato and water. Cover and cook 20 minutes or until sweet potato is tender. Remove from heat and stir in Hellmann's® Real Mayonnaise; sprinkle with cilantro.

          
Serving Tip: Serve over couscous.