Sense of Home
~adapted from Bon Appetit, January 1998~
Serves 6
1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled yams
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled potatoes
1 cup 1/2-inch pieces peeled carrots
2 cups chicken stock
1/4 cup dried currants or raisins
1 cup drained canned diced tomatoes
Chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and saute until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
Add onion to pot and saute until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add yams, parsnips, potatoes, carrots, stock, and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
Also good served over couscous.
Sense of Home Kitchen / Recipes / Stews
