Chicken 'n' Sweet Potato Stew Recipe
Chicken 'n' Sweet Potato Stew Recipe photo by Taste of Home
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Chicken 'n' Sweet Potato Stew Recipe

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Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired chicken stew. Served on a bed of couscous, this recipe for two is as good as it gets. —Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/2 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • Dash ground cinnamon
  • 1-1/2 cups cubed peeled sweet potatoes
  • 3/4 cup reduced-sodium chicken broth
  • 1 cup water
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 cup uncooked couscous
  • 1 tablespoon cornstarch
  • 6 tablespoons light coconut milk
  • 1 tablespoon minced fresh cilantro

Nutritional Facts

1-1/2 cups chicken mixture with 1 cup couscous: 578 calories, 12g fat (6g saturated fat), 84mg cholesterol, 345mg sodium, 75g carbohydrate (15g sugars, 7g fiber), 41g protein.


  1. In a large skillet, saute the chicken, ginger and garlic in oil until chicken juices run clear. Add the onion, pepper and seasonings; saute 4-5 minutes longer. Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
  2. Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
  3. Combine cornstarch and coconut milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous. Yield: 2 servings.
Originally published as Chicken 'n' Sweet Potato Stew in Cooking for 2 Spring 2009, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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makalove User ID: 3854098 98052
Reviewed Nov. 5, 2012

"The combination of ingredients is lovely, and I planned to make this dish for a quiet anniversary meal with my husband.

This has to be the most bland thing ever. Finally, after more coconut milk and adding a LOT of spices, I had something worth working with!
This is a nice starting point, but be prepared to do some major flavor adjustment."

MsJoanne User ID: 6657204 209055
Reviewed Nov. 1, 2012

"I'm an excellent cook and even after quadrupling the spices and adding a pinch of cayenne and salt, it was terribly bland."

M6L4J3L0 User ID: 6700628 96574
Reviewed Nov. 1, 2012

"To Ohio46, they specify a certain brand of olive oil because it is an advertisement. Berio paid them!"

Rockamama User ID: 1263362 152693
Reviewed Nov. 1, 2012

"It took a lot of ingredients (18!) to make this. It was just okay to me, but my family didn't care for it."

Ohio46 User ID: 6664480 129984
Reviewed Nov. 1, 2012

"I am just curious why it is implied that a specific brand of olive oil is to be used as there is such a miniscule amount called for that I think any cooking oil would suffice let alone naming a brand."

Belle_2012 User ID: 6787501 79173
Reviewed Jul. 24, 2012

"This dish is delicious! I added extra curry, ground pepper and about a tablespoon of lime juice to add some zest and it was perfect!"

begulia User ID: 6498384 96527
Reviewed Feb. 27, 2012

"Tasty, but slightly bland despite spices. Used reduced sodium chicken broth but ended up adding salt to eat."

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