Moroccan Chicken Stew - WWP=8

1/8 cup all-purpose flour
4-6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
2 cuos reduced-sodium low fat chicken broth
1 medium sweet potato (about 1/2 pound total), peeled and cut into 1-inch chunks
1-1/2 cups Calabasa or any Winter Squash cut into 1-inch chunks
Pinch of saffron, (optional)
2 tablespoons fresh lemon juice
Cilantro sprigs, for garnish (optional)

Recipe Modified from marthastewart.com

Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.

Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. (Add more broth if desired to help fully cook squash and potato.) Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper. Garnished with cilantro.

If desired... Serve chicken stew with couscous or rice. Additional calories and WW Points

Serving Size: Makes 5 1-1/2 Cup Servings

Number of Servings: 5

Recipe submitted by SparkPeople user LPWILLIAMS1.