Moroccan Chicken & Root Vegetable Stew

6 servings

1 tablespoon olive oil

1 pound skinless boneless chicken breast,

cut into 1-inch pieces

1 1/2 cups chopped onions

2 cloves minced garlic

1 tablespoon curry powder

1 tablespoon ground cumin

1 cinnamon stick

2 cups 1/2-inch pieces peeled sweet potatoes

2 cups 1/2-inch pieces peeled parsnips (when available)

2 cups 1/2-inch pieces peeled turnips

1 cup 1/2-inch pieces peeled rutabaga

2 cups fat-free chicken broth

1/4 cup currants

1 cup drained, canned, diced tomato

chopped fresh cilantro

French-Style Couscous (below)

Heat oil in large pot over medium-high heat. Sprinkle chicken with salt & pepper. Add chicken pieces to pot and saute until light golden but not cooked through. Transfer chicken to bowl.

Lower heat to medium. Add onion to pot and saute until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumnin and cinnamon stick, and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and cook on low until vegetables are tender, about 20-30 minutes.

Add tomatoes and chicken with accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Serve over hot couscous and sprinkle with chopped cilantro