Chicken and Rutabaga Stew

Chicken and Rutabaga Stew
Photo by Antonis Achilleos

Ingredients

  • 1 small sweet potato, peeled and cubed (about 1 1/2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 large rutabaga, peeled and cut into 1-inch pieces (about 3 cups)
  • 1 sweet onion, chopped (about 3/4 cup)
  • 2 cups chicken broth
  • 10 dried figs, cut in half
  • ¾ teaspoon salt, divided
  • + 4 more ingredients
    • 1 teaspoon garam masala
    • 1/8 teaspoon cumin
    • 4 skinless, boneless chicken thighs, cut into 2-inch pieces
    • ¼ teaspoon freshly ground pepper

1. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken, and sprinkle with cumin and 1/2 teaspoon salt; sauté 10 to 12 minutes or until chicken is browned. 2. Add onion, and sauté 5 minutes; sprinkle with garam masala, and sauté 2 to 3 more minutes or until lightly golden. 3. A...

View full recipe at My Recipes

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