Moroccan Chicken Stew with Rutabagas

Serves: 4

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Rich and spicy, with a good balance of soft fruit and crunchy almonds.

Ingredients

Preparation

Heat oil in a heavy pot over medium-high heat. Add chicken and cook until brown, 4 to 6 minutes per side; transfer to a plate.

Add onion, garlic and ginger to the pot. Cook until onion begins to soften, about 5 minutes. Stir in cumin, coriander, turmeric and cinnamon; cook for 1 minute. Add chicken, rutabagas, apricots, tomatoes and chicken stock; bring to a boil. Reduce heat and simmer until chicken is cooked through and rutabagas are tender, 20 to 25 minutes. Stir in lemon juice and season with salt and pepper.

While stew is simmering, prepare couscous according to package instructions. When couscous is cooked, fold in almonds and cilantro. Serve chicken stew over couscous.

Notes

Make sure to cut the rutabagas into very small pieces, or you will substantially increase their cooking time.

More about: chicken, rutabagas, spices

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