Moroccan Chicken and Root Vegetable Stew
This is a healthy, hearty, one-pot meal with an exotic flair. You can substitute chicken thighs for breasts and red potatoes and carrots for yams, parsnips, turnips and rutabagas for a lower cost option. It’s more fun, however, to be a little adventurous with your cooking even if it costs a few pennies more. Serve with bread and a side salad to complete a slightly different dining experience. To make this meal go a little farther, you can serve the stew over couscous or rice.
1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga
2 cups canned low-salt chicken broth
1/4 cup dried currants or raisins
1 cup drained canned diced tomatoes
Chopped fresh cilantro
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.
Per serving: calories, 271; total fat, 5 g; saturated fat, 1 g; cholesterol, 40 mg.