Moroccan-Style Chicken And Root Vegetable Stew

Recipe Ingredients

1 tablespoon	15ml	Olive oil
12 oz	340g	Boneless skinless chicken breast halves - cut 1" pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	93g / 3.3oz	Chopped onion
2		Garlic cloves - minced
1 tablespoon	15ml	Curry powder
1 tablespoon	15ml	Ground cumin
1		Cinnamon stick
2 cups	474ml	Peeled red-skinned sweet
		Potatoes (yams) in 1/2" pieces
2 cups	474ml	Peeled parsnips in 1/2" pieces
2 cups	474ml	Peeled turnips in 1/2" pieces
1 cup	237ml	Peeled rutabaga in 1/2" pieces
2 cups	474ml	Canned low-salt chicken broth
1/4 cup	40g / 1.4oz	Dried currants or raisins
1 cup	62g / 2.2oz	Drained canned diced tomatoes
		Chopped fresh cilantro

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and saute until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.

Add onion to pot and saute 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.

This recipe yields 6 servings.

Per serving: calories, 271; total fat, 5 g; saturated fat, 1 g; cholesterol, 40 mg.

Source:
Bon Appetit, January 1998

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