I loved this dish, but the rest of the family... not so much. They were not big fans of the sweet potato and parsnips. At least I got all the leftovers to myself. I love Moroccan food and African food in general. We used to have a fantastic African restaurant in our area, but it went out of business. If anyone knows of any good African recipe books, please let me know.
1 T olive oil
1 lb. boneless chicken breasts, cut into 1" pieces
1 1/2 c. chopped onion
2 garlic cloves, minced
1 cinnamon stick
7 cups of root vegetables, cut into 1/2" pieces (such a potatoes, sweet potatoes, rutabaga, turnips, parsnips or carrots, in any combination using as few or as many varieties as you like)
2 c. chicken broth
1/4 c. dried currants or raisins
1 c. drained, canned diced tomatoes
chopped cilantro
Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add root vegetables. 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. Serves 6.
Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add root vegetables. 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. Serves 6.
Posts
5 comments:
I'll give you my address--feel free to ship any leftovers to me!
I think our entire family would love this. With dh being English, they have been eating parsnips since they were toddlers. Dh makes the best roasted parsnips. I cannot wait to make this meal.
I'd love a taste of those leftovers, too. That dish looks amazing!
Looks delicious. Reminds me of the Hairy Bikers show where they visit Morocco and cook up a Moroccan meatball stew in a public square.
Here is the recipe to Tagine Kefta: http://tinyurl.com/57xe36
I'd eat that!
I don't have an African book, per se, but one that has some good Moroccan recipes: Recipes for an Arabian Night by David Scott. (The $10 and $12.95 copies look like the best value in the linked list. Contact the sellers directly to purchase (cheaper than using ABE).)
Post a Comment