LernerCohen Healthcare
Recipe of the Month

March 2009
Moroccan Chicken Stew

Ingredients:

Salt to taste
1 tsp ground cinnamon
2 medium turnips, peeled and cubed
2 tbsp chopped fresh cilantro leaves
2 medium russet potatoes, peeled and cubed
Freshly ground black pepper
3 cloves garlic, minced
1 C chopped onion
1 ½ tsp curry powder
2 C canned, chopped tomatoes with their juices
1 ½ tsp ground cumin
1 medium butternut squash, peeled, seeded and cubed
1 C low sodium chicken broth
12 boneless, skinless chicken thighs (about 1 ½ pound)
2 tsp olive oil

Instructions:

In a large soup pot or Dutch oven, heat 1 tsp of oil over medium-high heat.  Season the chicken with salt and pepper.  Brown the chicken on both sides, about 4 minutes per side, and transfer to a platter.

Turn the heat to medium and heat the remaining oil in the same pot.  Add the onion and cook for 5 minutes.  Add the garlic and cook for 1 minute more.  Add the curry powder, cumin and cinnamon, and cook, stirring frequently for 1 minute.

Add the chicken, squash, potatoes, turnips, chicken broth, and tomatoes and simmer until the chicken is tender, about 25 minutes.  Season with salt and pepper, and sprinkle with cilantro.  Serves 6.

Nutrition Information:
Serving Size:  1 soup bowl
Calories:  288
Carbohydrates: 26 grams
Fiber: 4 grams
Protein: 23 grams
Total Fat: 11 grams
Saturated Fat: 3 grams
Cholesterol:  73 milligrams

Courtesy of Natalie von Suskil, MS, RD
from www.foodfit.com