Moroccan Chicken and Root Vegetable Stew

1 Tablespoon olive oil
1 pound skinless boneless chicken breast,
cut into 1-inch pieces
1 1/2 cups chopped onions
2 cloves minced garlic
1 Tablespoon curry powder
1 Tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled sweet potatoes
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 fat-free chicken broth
1/4 cup currants
1 cup drained, canned, diced tomato
chopped fresh cilantro
French-Style Couscous

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

(Hint: I find using a 6x6mm blade in the Cuisinart makes the right size 1/2-inch pieces.)

Lower heat to medium. Add onion to pot and saute until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumnin and cinnamon stick, and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants and bring to a boil. Reduce heat, cover and cook on low until vegetables are tender, about 20-30 minutes.

Add tomatoes and chicken with accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Remove and throw away the cinnamon stick. Serve over hot couscous and sprinkle with chopped cilantro


Number of Servings: 6

Recipe submitted by SparkPeople user LYNESAVAGE77.