Moroccan Chicken Stew with Rutabagas | PCC Natural Markets

Moroccan Chicken Stew with Rutabagas

Serves: 4

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



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 Jackie Freeman, PCC Chef

More about: chicken, rutabagas, spices


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