Rating: 5 stars
3 Ratings
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  • 5 star values: 3

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.

Kris Wetherbee
Recipe by MyRecipes January 2007

Gallery

Antonis Achilleos; Styling: Sara Neumeier

Recipe Summary

prep:
15 mins
cook:
37 mins
total:
52 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add onion, and sauté 5 minutes; sprinkle with garam masala, and sauté 2 to 3 more minutes or until lightly golden.

  • 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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