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.
This turned out really well!
I made it with the addition of some leftover raw butternut squash I had, with the sweet potato, squash, and rutabaga adding up to about 5 cups of raw veggies. I didn't have quite enough figs on hand, so I used some dates to get up to 10, then added a few extra since I was using more veggies. I also used 1.5 teaspoons of garam masala and an extra cup of chicken broth. The chicken didn't take 10 minutes to brown! Also my grocery didn't have boneless skinless thighs, so I just cut the skin off them and cut the thighs off the bone.
Was great for a cold winter day with some Israeli couscous from Trader Joe's made following the box.
Delicious and easy to make. I served this over farro with a side salad of mesclun mix
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.
