Moroccan Style Chicken And Root Vegetable Stew Recipes

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Moroccan-Style Chicken and Root Vegetable Stew image

Make and share this Moroccan-Style Chicken and Root Vegetable Stew recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 258, Fat 4.2, SaturatedFat 0.8, Cholesterol 32.9, Sodium 202.4, Carbohydrate 39.3, Fiber 7.3, Sugar 13.2, Protein 18

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Moroccan-Style Chicken and Root Vegetable Stew image

Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

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

Steps:

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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