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Chicken Sweet Potato Stew Recipe

The fragrant aroma of this dish will have your family gathering in the kitchen before it's done. And, it's so easy to do. Place the ingredients in a Dutch oven and bake! —Veronica Gantley, Norfolk, Virginia

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Chicken Sweet Potato Stew Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2 medium sweet potatoes, peeled and cut into 2-inch pieces
1 cup chicken broth
1 small onion, coarsely chopped
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon pepper
1 teaspoon ground allspice
1/4 teaspoon salt
Dash ground cinnamon
Dash ground nutmeg
1 cup dried cranberries
1/4 cup chopped pistachios, toasted
Hot cooked couscous, optional

Directions

In a Dutch oven, combine the first 11 ingredients. Cover and bake at 400° for 30 minutes.
Uncover; sprinkle with cranberries. Bake 15-20 minutes longer or until chicken is no longer pink. Sprinkle with pistachios. Serve with couscous if desired. Yield: 6 servings.

Originally published as Chicken Sweet Potato Stew in Taste of Home Fall 2012

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.