Moroccan Chicken Stew with Rutabagas
Rich and spicy, with a good balance of soft fruit and crunchy almonds.
- 1 tablespoon high-heat oil Add to list
- 1 pound boneless skinless, chicken thighs, cut into 1-inch cubes Add to list
- 1 onion, chopped Add to list
- 3 cloves garlic, minced Add to list
- 1 teaspoon grated fresh ginger Add to list
- 1 teaspoon ground cumin Add to list
- 1/2 teaspoon ground coriander Add to list
- 1/2 teaspoon ground turmeric Add to list
- 1/4 teaspoon ground cinnamon Add to list
- 1 pound rutabagas, peeled and cut into 1/2-inch chunks Add to list
- 1/2 cup chopped dried apricots Add to list
- 1 (28-ounce) can crushed tomatoes Add to list
- 2 cups chicken stock Add to list
- 1 tablespoon lemon juice Add to list
- Salt and pepper, to taste Add to list
- 1 cup couscous Add to list
- 1/2 cup slivered almonds Add to list
- 1/4 cup chopped fresh cilantro Add to list
Heat oil in a heavy pot over medium-high heat. Add chicken and cook until browned, 4 to 6 minutes per side; transfer to a plate.
Add onions, garlic and ginger to the pot. Cook until onions begin 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.
Make sure to cut the rutabagas into very small pieces, or you will substantially increase their cooking time.
Recipe by, PCC Chef