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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 12 ounce boneless skinless chicken breast halves cut 1" pcs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 c. minced onion
- 2 x garlic cloves chopped
- 1 Tbsp. curry pwdr
- 1 Tbsp. grnd cumin
- 1 x cinnamon stick
- 2 c. peeled red-skinned sweet
- Â Â potatoes (yams) in 1/2" pcs
- 2 c. peeled parsnips in 1/2" pcs
- 2 c. peeled turnips in 1/2" pcs
- 1 c. peeled rutabaga in 1/2" pcs
- 2 c. canned low-salt chicken broth
- 1/4 c. dry currants or possibly raisins
- 1 c. liquid removed canned diced tomatoes
- Â Â Minced fresh cilantro
Direcciones
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add in chicken to pot and saute/fry till light golden brown but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add in onion to pot and saute/fry till golden brown, about 4 min. Add in garlic and stir 1 minute. Add in curry pwdr, cumin and cinnamon stick and stir 30 seconds. Add in sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer till vegetables are tender, about 20 min.
- Add in tomatoes and chicken with any accumulated juices to pot. Simmer till chicken is cooked through and flavors blend, about 5 min longer. Sprinkle with cilantro and serve.
- This recipe yields 6 servings.
- Comments: This dish is even better served over couscous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 186 | |
| Calories from Fat 34 | 18% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 142mg | 6% |
| Potassium 771mg | 22% |
| Total Carbs 27.02g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 11.14g | 7% |
| Protein 12.98g | 21% |
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