Sweet Potato Chicken Curry Stew

I had this at a book group a few weeks ago and loved it. It's a beautiful orange color, very flavorful and super hearty. I wasn't sure how my kids would react, but was excited to give it a try. Gavin liked it and Meriel just ate the couscous. Oh well, at least one of them had a decent serving!

1 1/2 Tbs. olive oil

1 chopped onion

1-2 chicken breasts cut into small pieces

1 Tbs. minced garlic

2 cups sweet potato chunks

1 cup chopped carrots or parsnips

1 can chickpeas, drained

1 Tbs. lemon juice

1 can chicken broth

1/4 cup golden raisins or chopped dried plums

2 tsp. curry

1 tsp. coriander

1 tsp. turmeric

1/4 tsp. red pepper

1 bay leaf

Salt and pepper to taste

1. Saute onion and garlic in olive oil in a large stew pot. Once softened, remove from pan and set aside. Saute chicken is same pan until no longer pink. Add back onion and garlic.
2. Add sweet potato, carrots, chickpeas, raisins, lemon juice, chicken broth, raisins and spices.
3. Simmer for around one hour.
4. Serve over couscous or rice with a dollop of plain yogurt and a handful of nuts.