Chicken and Rutabaga Stew
Photo: Antonis Achilleos; Styling: Sara Neumeier
This flavorful stew is spiced with garam masala (an Indian mixture of usually black pepper, mace, fennel, cinnamon, cloves, coriander, cardamom, cumin, nutmeg, and other spices, available at Indian markets and most supermarkets) and subtly sweetened by sweet potatoes and figs. Serve over cooked bulgur or couscous.
How to Make It
Step 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.
Step 2
Add onion, and sauté 5 minutes; sprinkle with garam masala, and sauté 2 to 3 more minutes or until lightly golden.
Step 3
Add chicken broth, rutabaga, and sweet potato. Bring to a boil; reduce heat, and cook, covered, 10 minutes. Add figs, remaining 1/4 teaspoon salt, and pepper, and cook 10 more minutes or until vegetables are tender.
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JeanDZ's Review
Delicious and easy to make. I served this over farro with a side salad of mesclun mix
Qatesiurade's Review
My results were more colorful than this photo - one of the prettiest stews I've ever made. This was my first time making ANYTHING with rutabaga. I iwas very pleased with the results. The fig/yam combo really does brighten things up and the garam masala brought it all together nicely. This was absolutely delicious and I will make it over and over again!
I served it over whole-wheat couscous and thus considered it a complete meal in itself.
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Easy, flavorful, delicious