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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 3.9 g
  • Cholesterol: 47.3 mg
  • Sodium: 440.0 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 6.8 g
  • Protein: 21.9 g

View full nutritional breakdown of Moroccan Chicken and Root Vegetable Stew calories by ingredient
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Moroccan Chicken and Root Vegetable Stew

Submitted by: LYNESAVAGE77

Introduction

Wonderfully aromatic and healthy stew...absolutely delicious! I think this is the best stew I've ever tasted... Wonderfully aromatic and healthy stew...absolutely delicious! I think this is the best stew I've ever tasted...
Number of Servings: 6

Ingredients

    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

Directions

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.






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