Chicken curry with couscous

1 large onion, sliced thin crosswise, separate into rings
2 large cloves of garlic, minced
0.5 tbl. olive oil
16 oz. chicken breast, cut into bite size pieces
1 14 oz can diced tomatoes
16 baby carrots, halved lengthwise
3 large stalks celery, cut into 1-inch lengths
1 small turnip, cut into 1/2-inch cubes
1 medium rutabaga cut into 1/2-inch cubes
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp turmeric
several dashes of cayenne to taste
A few strands of saffron (optional)
2 tsp honey
1/2 lb. zucchini, unpeeled, sliced
1/2 c. yellow raisins
1 can chickpeas, drained and rinsed

whole-wheat couscous cooked according to package directions or rice if preferred

Saute onion and garlic in olive oil for 3-4 min. add cut up chicken and saute for a few minutes on each side. Add tomatoes and their liquid, carrots, celery, turnip, rutabaga, cinnamon, cumin, turmeric, cayenne, saffron, and honey. Stir ingredients gently to combine them. Bring liquid in the pan to a boil, cover, and reduce heat to simmer for 12 min. Add zucchini, raisin, and chickpeas. Cover the pan and simmer for another 15 min or until the zucchini is tender.

Serving Size: 6 1-cup servings (not including couscous)

Number of Servings: 6

Recipe submitted by SparkPeople user VALERY1255.