Moroccan “Stew”
From the MOV Kitchens

Ingredients: 
  • 2 medium sweet potatoes, peeled and roughly chopped
  • 3-1/2 Tbl. MOV Garlic Olive Oil, divided
  • 1 Tbl. + 1/2 tsp. NHHS Ras el Hanout
  • 1 Vidalia Onion, roughly chopped
  • 2 stalks celery, sliced
  • 1 small eggplant, chopped and salted on paper towel
  • 1/2 - 3/4 c chopped baby carrots
  • 1-1/2  lbs. boneless chicken breasts
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cup chicken stock
Directions:
​Preheat oven to 400 degrees.

Place the sweet potatoes on a baking sheet, and coat well with 2 Tbl. Garlic oil, and 1/2 tsp of Ras el Hanout blend. Roast for 15 minutes.

In the meantime, poach chicken breasts until cooked through. Remove from water and let them rest until they are cool enough to handle.

Remove the sweet potatoes from the oven. Stir them and move them to one end of baking sheet. 

Using the same baking sheet, add the onion, celery, eggplant, carrots and 1-1/2 Tbl. Garlic Oil to the vegies and stir so evenly coated. Try not to overlap veggies so they evenly brown. Roast for 15 minutes.

Meanwhile, shred the chicken with 2 forks or your hands.

In a large saucepan, add chicken, roasted veggies, fire-roasted tomatoes, chicken stock and remaining  Tbl. of Ras el Hanout. Cook over med-low heat until warmed through.

Add extra stock if needed.

Serve with rice pilaf or coucous.

Enjoy!