Moroccan Chicken with Sweet Potatoes and Olives

Moroccan stew, also called Marka, is a traditional dish.  It’s normally made with lamb or chicken with added ingredients, like olives and preserved lemons.  I personally have several ways to make this, but truly love the addition of sweet potatoes.  This was the very first recipe my mother taught me to make.  It’s a one pot dish, that takes less than an hour to cook.  When inviting friends over for the very first time, my husband already knows the drill, “Yes, Marka is what’s for dinner”.  It’s a winner that doesn’t disappoint and introduces folks to a whole new set of flavors.

When reviewing the ingredients, I want you to keep in mind that olives, pre-packaged in a jar are salty, be sure to drain and rinse them well.  One of the listed spices, “Turmeric” is a vibrant yellow color that is the essential ingredient in curry.  It has so many health benefits, with a few being an anti-inflammatory and antioxidant.  I remember years ago reading a news article that mentioned Indians having a lower rate of Alzheimer because of their high consumption of Turmeric in their everyday cooking.

One of the best parts of this dish is the broth, so be sure to buy a loaf of bread to dip up that goodness. 😉

Ingredients

• 1 whole chicken, cut into 10 pieces
• 2 large sweet potatoes, sliced
• 1 medium onion, diced
• 3-4 garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons of parsley
• 2 tablespoons of cilantro
• 1 cup of olives
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup of water

In a pot on low-medium heat bring together olive oil, onion, garlic, cilantro, parsley and saute for 5 minutes. Add the chicken with all listed spices, mix well and let cook for 20 minutes covered.  Add olives and water, mix, and arrange the potatoes on top as shown below.  Let cook for 20 minutes, keeping the lid on, until the potatoes are tender but not too soft.