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Chicken, sweet potato and couscous stoup
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Cozy up with a comforting chicken and sweet potato "stoup" - a hearty blend of soup and stew, ideal for chilly days.
Ingredients:
  • 6 small chicken thigh fillets, halved
  • 1 brown onion, halved, sliced
  • 4cm piece fresh ginger, peeled, finely grated
  • 1 cinnamon stick
  • 20.00 ml ground turmeric
  • 410g can tomato purée
  • 765.00 gm chicken style liquid stock
  • 500g orange sweet potato, peeled, cut into 2cm pieces
  • 165.00 ml couscous
  • 62.50 ml fresh flat-leaf parsley leaves
  • Lemon zest, to serve
  • Toasted chopped almond kernels, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, sear chicken in two batches for 6 minutes until golden brown all over. Set aside in a heatproof bowl.
  • Add the onion to the pan and sauté for 5 minutes until it becomes just softened. Stir in the garlic, ginger, cinnamon, and turmeric, and cook for 30 seconds until fragrant. Pour in the tomato purée and stock, then bring to a simmer.
  • Place the chicken back in the pan and lower the heat to medium-low. Cover and simmer for 30 minutes until the chicken is tender. Add the sweet potato and cook for an additional 15 minutes until the sweet potato is tender. Stir in the couscous and let it stand, covered, for 5 minutes. Remove and discard the cinnamon stick, then give it a final stir. Serve the delicious stoup topped with parsley, lemon zest, and almonds.

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