Moroccan Stew

Ingredientes

• 1 cucharadita chili powder
• 1 tsp ground coriander
• 1 cucharadita cumin
• 2 cucharaditas curry powder
• 1/4 cucharadita black pepper
• 1/2 cucharadita salt
• 1 cucharada olive oil
• 3 tazas chicken stock
• 1/4 limon exprimido lemon juice
• 2 tallos grandes celery, diced
• 3 sprigs cilantro, fresh, leaves, chopped
• 2 dientes garlic, minced
• 2 cucharaditas ginger root, grated
• 1 libra chicken breast, cut in small pieces
• 1 mediana onion, diced
• 1/2 mediano green bell pepper, diced
• 1 papa dulce de 13 cm de largo jersey sweet potato, cubed
• 2 cucharadas natural peanut butter
• 14 1/2 onza petite tomatoes, canned
• 15 onza chickpeas, drained

Instrucciones

1. Sauté cubed chicken breast with oil over medium-high heat.
2. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
3. Add stock, sweet potatoes, tomatoes, chickpeas, lemon juice, ginger root, and spices. (Set aside peanut butter and cilantro for later).
4. Bring to a boil, reduce heat to low, cover and simmer for 40 minutes.
5. Stir in peanut butter and cilantro. Mix well. Simmer for 5 more minutes.
6. Note: this is great the second and third day when the potatoes start to break down and thicken the stew. Re-heats well.