Moroccan-Style Chicken and Root Vegetable Stew Recipe #377721
Can be made vegetarian by leaving out the chicken and subbing veg. broth for the chicken broth.
1¼ hours | 30 min prep
SERVES 6
- 1 tablespoon olive oil
- 12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 1/2 cups chopped onions
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 cinnamon stick
- 2 cups yams, 1/2-inch pieces peeled
- 2 cups parsnips, 1/2-inch pieces peeled
- 2 cups turnips, 1/2-inch pieces peeled
- 1 cup rutabaga, 1/2-inch pieces peeled
- 2 cups low sodium chicken broth
- 1/4 cup dried currant
- 1 cup diced tomatoes with juice, drained
- 1/4 cup fresh cilantro, chopped
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
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5 stars