Exotic and comforting. Not the two words most would immediately put side by side but with saffron, cinnamon and ginger the following recipe for Moroccan Chicken and Sweet Potatoes is both…and as a bonus it’s also a Gastroparesis-friendly recipe. Saffron is the most expensive spice in the world (vanilla is the second). It’s rich golden yellow comes from crocin, which studies have identified as having antioxidant, antidepressant and anticancer properties. Saffron is also believed to stimulate digestion and soothe the stomach.
The following recipe for Moroccan Chicken and Sweet Potatoes is adapted from a Martha Stewart Everyday Food recipe. It’s simple to make, comforting and uses warm exotic spices. I found it satisfying and easy to digest. I’ve substituted potato starch for the flour for all of the gluten intolerant out there. I’m not an expert on gluten-free but according to my research potato starch is acceptable. Please check to be sure. And before I forget to mention it for all of you who, like myself, no longer eat onions: 1 teaspoon of onion powder is the equivalent to 1 medium onion.
I served my chicken and sweet potatoes with jasmine rice (from the stash in the freezer) with chopped spinach stirred in.
Moroccan Chicken and Sweet Potato
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1/4 cup potato starch (feel free to substitute flour)
salt and pepper
2 teaspoons olive oil
1 15 ounce can of low sodium chicken stock
1 cinnamon stick
1 2″ piece of peeled ginger root cut into coins
1 teaspoon onion powder
1 pound sweet potatoes, peeled and cut into 1″ cubes
pinch of saffron ground into a powder (a pinch of tumeric is a close but not exact substitute)
2 tablespoons fresh lemon juice
Season the potato starch with salt and pepper. Toss chicken in the seasoned potato starch. Preheat a dutch oven, spray with olive oil spray and add olive oil when pan is hot. Saute chicken pieces until golden then remove to a plate. Add chicken stock, cinnamon stick, ginger, onion powder, sweet potatoes and saffron. Bring to a boil. Reduce to a simmer, add chicken back to the pan and cover and cook approximately 15 minutes or until the sweet potatoes are tender. Stir in the lemon juice and adjust seasoning with salt and pepper. Remove cinnamon stick and ginger coins before serving.
Nutritional Information Per Serving:
Makes 4 servings
381 Calories, 6.5 grams fat, 4.7 grams fiber, 37.7 grams protein