Chicken and Rutabaga Stew

Serves 4

1 tbsp olive oil

6 boneless, skinless chicken thighs, cut into bite-size pieces

1/8 tsp ground cumin

¾ tsp salt (divided)

1 onion, finely chopped

1 tsp garam masala

2 cups chicken broth

1 medium rutabaga, peeled and cut into 1-inch pieces, about 3 cups

1 small sweet potato, peeled and cubed, about 1 ½ cups

10-12 dried figs, cut in half

¼ tsp freshly ground black pepper, or to taste

  1. Heat oil in large Dutch oven over medium-high heat. Add chicken and sprinkle with cumin and ½ tsp salt. Saute 10 to 12 minutes until browned.
  2. Add onion, sprinkle with garam masala and saute 2 t0 4 more minutes until golden.
  3. Add chicken broth, rutabage and sweet potato. Bring to a boil and reduce heat to simmer, cover and cook 10 minutes. Add figs, ¼ tsp salt and pepper. Cook 20 minutes or until rutabega is tender.

Serve with: bulgur or couscous

Source: Adapted from Cottage Living Magazine

Copyright © 2001-2012 by The Still Waters Group

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