Even though I live in California, my New England bones were telling me, "It's time for stew!" I made this the other night and have been excited about my leftover lunches this week. This Moroccan-inspired dish is a salute to Jill aka "Jillbot," the biggest fan I know of the sweet/savory combo.
I bought organic skinless boneless chicken thighs from Berkeley Bowl that were already cut up so I didn't have to touch them! I browned them in coconut oil with garlic, grated fresh ginger, shallots and white onions and then added salt, pepper and cayenne.
After the chicken was browned, I added chopped up dried dates and apricots, squeezed in some lemon juice and then dropped in the lemon peels.
I then added a small can of tomato paste and filled the can 4x with water that I poured in the pot and added in a bouillon cube.
After the pot was boiling I threw in a bay leaf, 2 chopped up sweet potatoes, a can of chickpeas and green seedless olives.
I then dashed in a little dried ginger and cinnamon.
After I cooked the couscous, I added in pomegranate seeds, sliced almonds and fresh mint.