1/4 cup all-purpose flour
4 boneless, skinless chicken breasts
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon ground ginger
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 medium sweet potatoes (about 1 1/2 pounds) peeled and cut into 1 inch chunks
2 tablespoons fresh lemon juice
1 cup brown rice
Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy port, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
Add onion, ginger, and cinnamon to pot. Cook, stirring occassionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth and sweet potatoes. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard cinnamon. Stir in lemon juice, and season stew with salt and pepper.
While stew is simmering, prepare brown rice according to package instructions. Serve chicken stew with brown rice.
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