Rockin' Moroccan Stew

This is one of my go to recipes. Nothing better than a warm bowl of stew on a cold day. I have served this at many potlucks to paleo and non-paleo followers alike. This will easily become a family favorite. 

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups chicken stock
3 cups peeled, cubed sweet potatoes
1 can (19 oz) diced tomatoes, drained
3 chicken breasts (chopped and cooked)
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dried apricots
2 tsp of nut butter (almond/cashew) - original recipe calls for peanut butter
2 tsp fresh chopped cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until  vegetables begin to soften, about 3 minutes.  Add all remaining ingredients, except apricots, nut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered,  about 30 minutes.

Stir in apricots, nut butter and cilantro. Mix well. Simmer for 5 more minutes.

- Adapted from the Loonie Spoons cookbook.