Moroccan Chicken Stew

1 and 1/4 lb. boneless skinless chicken (dark meat can give it a bit richer flavour instead of chicken breast meat but both are good), cubed
3 small onions, thinly sliced
2 c water
1 tb minced gingerroot(1to 1 1/2 tsp dried)
1 tsp each turmeric, cinnamon and sugar
1/2 tsp saffron (optional)
1 large sweet potato, peeled and cubed (cook it partially first and then peel as it is much easier and then put in near the end so it isn't mushy)
4 carrots, cut into chunks
1 c canned or cooked chickpeas
1/4 c dried currants
1 tb lemon juice
1 small zuccini, cut in chunks
2 tb each chopped parsley and coriander
salt and pepper to taste

      Cook chicken until browned on the outside (or use leftovers), remove from pan and reduce heat. 
Cook onions. 
Add water, ginger, turmeric, cinnamon, sugar and saffron. 
Add sweet potatoes (wait if you have pre-cooked them) and carrots. 
Cover and simmer about 20 min. until veggies almost cooked.
Add chickpeas, currants and lemon juice (at this point, you can remove and store in refrigerator for up to 8 days).
If you want to finish, add zucchini and chicken (also pre-cooked sweet potato) and simmer for about 10 min. until veggies are tender.

Add parsley and coriander and serve over couscous or rice or just eat as a stew. Add some 
hot peanut sauce to add even more zip.

*Recipe courtesy of Cathy R, Saskatoon