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Chicken Sweet Potato Stew

Total Time

Prep: 20 min. Bake: 45 min.


6 servings

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


  • 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


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

Nutrition Facts

1 each: 399 calories, 16g fat (4g saturated fat), 102mg cholesterol, 372mg sodium, 35g carbohydrate (24g sugars, 3g fiber), 30g protein.

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