Chicken Stew With Sweet Potatoes, Almonds and Apricots

Andrew Scrivani for The New York Times

This recipe from Martha Rose Shulman on the NYTimes website caught my eye because it has one of  my favorite ingredients: sweet potatoes!  I thought this had enough variety to shake up the mid winter slump of soups and stews.  If you try it let me know in the comments.

2 tablespoons extra virgin olive oil

6 to 8 chicken legs and/or thighs, skinned

Salt and freshly ground pepper

1 onion, chopped

1 teaspoon cinnamon

1/4 teaspoon turmeric

3/4 teaspoon ground ginger

1 pound orange-fleshed sweet potatoes (or yams), peeled and cut in thick slices

Generous pinch of saffron threads, crumbled

2 cups chicken stock

3 ounces dried apricots, cut in half

1/3 cup (45 grams) untoasted almonds, blanched and skinned

get the how-to here.