Chicken and Rutabaga Stew

3 Reviews
ADD YOUR REVIEW
Photo: Antonis Achilleos; Styling: Sara Neumeier
Prep Time
15 Mins
Cook Time
37 Mins
Yield
Makes 4 servings
By Kris Wetherbee
January 2007
RECIPE BY MyRecipes

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.

Ingredients

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

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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Ratings & Reviews

Easy, flavorful, delicious

claurena
January 20, 2016
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. 

JeanDZ's Review

Qatesiurade
October 07, 2014
Delicious and easy to make. I served this over farro with a side salad of mesclun mix

Qatesiurade's Review

JeanDZ
January 13, 2009
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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