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1
Once you start cooking, this dish comes together rather quickly.
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2
As such it is best if you do all your cutting and chopping before starting to cook.
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3
Heat the oil in a nonstick skillet until hot but not smoking.
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4
Combine the flour salt and pepper.
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5
Dredge the chicken cubes in the seasoned flour.
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6
Shake off excess flour and place the chicken in the pan.
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7
Reserve unused flour for later.
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8
Cook chicken until browned, about 3 minutes per side.
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9
Remove chicken from the pan.
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10
Apply a scant amount of cooking spray to the pan.
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11
Add the red peppers and cook for 2 or 3 minutes.
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12
Add the scallions and garlic slices, stir and cook an additional minute.
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13
Add the carrots and sweet potatoes, stirring in the reserved flour left over from the chicken.
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14
Mix in the dry spices (cumin, ginger, cinnamon, red pepper flakes and turmeric).
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15
Stir in the chicken broth, honey and vinegar and bring to a boil.
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16
Reduce heat to a low simmer, cover and cook until the potatoes are almost tender, about 5 minutes.
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17
Return the chicken to the skillet and cook until the chicken is cooked all the way through, another 5 minutes or so.
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18
Stir in the peas and cook through, a minute or two.
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19
If you like a thicker stew, bring the stew to a boil and swirl in the cornstarch mixed in water at the same time you add in the peas.
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20
Cook for a minute.
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21
Ladle the stew over rice or couscous and serve.
