Moroccan Chicken Stew

Total time: 45 minutes
   This is a simple tagine, or stew with the flavors of a North African souk.  Add harissa or other hot sauce to taste. If you can't find a small - medium sweet potato, skip the white potato and use 1 large sweet potato.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 medium onion
• 1 small green pepper
• 1 medium potato
• 1 medium sweet potato
• 1 medium carrot
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 1/2 tbs minced ginger
• 3 cloves garlic
• 1/3 cup green olives
• 1/3 cup almonds
• 1 tbs olive oil
• 1 cup (8oz, 240ml) chicken broth
• 2 tsp cornstarch (maizena) dissolved in 2 tbs water

 Instructions:

• Cut chicken into 2" (4cm) pieces.
• Slice onion.
• Cut carrot and pepper into sticks.
• Mince garlic and ginger.
• Cut white and sweet potato into large chunks.
• Heat oil in large saucepan over medium-high heat. Add paprika, cumin, cinnamon, onion, pepper, carrot and sauté until onion is tender, about 7 minutes.
• Add garlic, ginger, chicken and lightly brown. 
• Add chicken stock, both potatoes, cover and simmer until vegetables are done, 25 - 30 minutes.  Pierce vegetables with a fork or sharp knife to check.
• Dissolve cornstarch in water.
•  Uncover saucepan, increase heat and add cornstarch, stirring until sauce is thickened.
• Stir in olives, almonds and serve.