Rigatoni with Chicken Thighs

Directions for: Moroccan Chicken Stew

Ingredients

1 Tbsp olive oil

1 yellow onion, finely chopped

2 clove garlic, minced

1 Tbsp ginger, grated

1 lb(s) boneless, skinless chicken thighs, cut into 1-inch pieces

tsp ground cinnamon

tsp ground coriander

tsp ground cardamom

tsp turmeric

cup tomato paste

1 can (796 mL) diced tomatoes

cup pitted green olives, chopped

1 large sweet potato, peeled and cut into 1-inch pieces

cup water

cup Hellmann's Real Mayonnaise

cup fresh cilantro, chopped

Directions

1. Heat large saucepan over medium-high heat. Add oil, then onion, garlic and ginger. Cook 2 minutes or until onion starts to soften. Add chicken and cook 4 minutes, turning once or until golden. Stir in spices and salt, then tomato paste, tomatoes and olives, scraping brown bits from bottom of pan. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, 30 minutes.

2. Add sweet potato and water. Cover and cook 20 minutes or until sweet potato is tender. Remove from heat and stir in Hellmann's Real Mayonnaise; sprinkle with cilantro.

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