Moroccan Chicken Stew with Sweet Potatoes

1/4 cup all-purpose flour
4 chicken breasts cut into chunks
Coarse salt and ground pepper
2 tablespoons olive oil
1 green onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
2 tablespoons fresh lemon juice
1 cup couscous
Cilantro sprigs, for garnish (optional)

1. Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. Heat oil in skillet over medium-high. Add chicken, and cook until browned; transfer to a plate.

2. Add onion, ginger, and cinnamon. Cook, stirring occasionally, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.

3. While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

Absolutely delicious!