Moroccan Chicken Stew

Here is the recipe for the chicken dish Beit Shalom is having for oneg this week. It will be served with Jerusalem Artichoke Pasta.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 1/2 hours
Serves: 6
Yield: 8 cups

2 boneless, skinless chicken breasts, cut into 1-inch pieces, about 1 pound

1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)

1 red onion, peeled and diced

2 cups diced tomatoes, undrained

1 cup vegetable broth

15 prunes

3 cloves garlic, minced

1 (1-inch) piece fresh ginger, peeled and grated

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

2 cups frozen cauliflower florets (no need to defrost)

1/2 cup roasted unsalted cashews, coarsely chopped

4 tablespoons fresh cilantro, chopped (optional)

Preparation:
In a crock pot, combine chicken, sweet potato, onions, tomatoes, broth, prunes, garlic, ginger and spices. Cook on high for 3 hours.

If cooking for Shabbat, add cauliflower with ingredients above. If not, add cauliflower after 3 hours and cook on high for 1 more hour.

To serve, garnish with cashews and cilantro.

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