Casablanca Night

The coolest couple on the block hosts a party, Moroccan style

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Moroccan Chicken and Root Vegetable Stew

1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into one-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 peeled red-skinned sweet potatoes, cut into 1⁄2-inch pieces
2 cups peeled parsnips, cut into
1⁄2-inch pieces
2 cups peeled turnips, cut into
1⁄2-inch pieces
1 cup peeled rutabaga, cut into
1⁄2-inch pieces
2 cups chicken broth
1⁄4 cup dried currants or raisins
1 cup diced tomatoes
Chopped fresh cilantro

Heat oil in large, heavy pot or tagine (lid off) over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about one minute. Transfer chicken to bowl.
Add onion to pot and sauté until golden, about four minutes. Add garlic and stir one 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. Simmer until chicken is cooked through and flavors blend, about five minutes longer. Sprinkle with cilantro and serve over cooked couscous. Serves six.

 

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