Chicken and sweet potato faux-stew

[rosefox]

This is a "faux-stew" because the ingredients aren't actually stewed together, but it ends up stew-like all the same. It can be eaten on its own or served over rice.

1 Tbsp olive oil
1.5 to 2 lb boneless skinless chicken thighs, diced
2 medium sweet potatoes, peeled and diced
2 + 1 tsp ras al hanout
0.5 tsp urfa biber
4 cloves garlic, pressed or minced
0.5 tsp salt (increase to 1 tsp if using unsalted stock)
2 cups chicken stock
1 cup frozen peas

0) Gather your ingredients and tools, including a large nonstick Dutch oven or cast iron skillet with a tightly fitting lid. Peel and dice the sweet potatoes. Dice the chicken and season it with 2 tsp ras al hanout.

1) In the Dutch oven, heat the olive oil over medium heat until shimmering. Sauté the chicken, stirring often, until it's just cooked through (maybe the largest pieces are still a little pink in the middle). Set it aside in a bowl.

2) Add a little more oil if needed. Add the remaining 1 tsp ras al hanout, the urfa biber, and the garlic, and cook 30 seconds or until fragrant. Pour in the stock and scrape up the browned bits.

3) Add the sweet potatoes. Cover the pot and reduce the heat to medium-low. Cook 10 minutes. Add the peas, stir, and cook another 5 minutes or until the sweet potatoes are very soft and starting to disintegrate when stirred.

4) Gently stir in the chicken so as not to dissolve all the sweet potato, and simmer until the chicken is fully cooked and the sauce is thick. Serve.