Carmen Miller


With a Vegetarian Variation

(Adapted from Bon Appetit, January 1998)

Serves 6


4 tablespoons olive oil, divided

1 lb skinless boneless chicken breasts, cut into 1-inch pieces

1 large yellow onion, chopped

4 garlic cloves, minced

1 tablespoon curry powder

1 tablespoon ground cumin

1 cinnamon stick

1/8 teaspoon cayenne pepper

2 cups 1/2-inch pieces peeled sweet potatoes

2 cups 1/2 inch pieces peeled parsnips

2 cups 1/2-inch pieces peeled turnips

1 cup 1/2 inch pieces peeled rutabaga

3 cups low-salt chicken broth

1/3 cup currants or raisins

1 14.5-oz can petite diced tomatoes, with juices

Chopped fresh cilantro

Cooked couscous, for serving

1. Heat 2 tablespoons of the oil in a large pot over medium high heat.

Season the chicken with salt and pepper, and add to the pot.

Saute until lightly browned but not cooked through, about 3-4 minutes.

Remove the chicken and place into a bowl.

2. Reduce the heat to medium, and add the remaining olive oil and onion to the pot.

Saute until golden and soft, about 10 minutes.

Add the garlic and saute for 30 seconds, then quickly add the curry powder, cumin, cinnamon stick and cayenne, and stir to combine.

Add the sweet potatoes, parsnips, turnips, rutabaga, chicken broth and currants or raisins, and bring just to a boil over medium-high heat.

Reduce the heat to medium low, and simmer until the vegetables are tender but not mushy, about 15 minutes.

3. Add the tomatoes and chicken to the pot, and simmer until the chicken is cooked through and the flavors are blended, about 7-10 minutes.

Serve over cooked couscous and garnish with the cilantro.

VEGETARIANS and VEGANS: Omit the chicken, and substitute vegetable broth for the chicken broth.

Add 1 15-oz can drained garbanzo beans when adding the tomatoes.