Moroccan-Style Chicken and Potato Stew
Recipe by United States Potato Board
- Yield: 2 servings
- Prep: 10 mins
- Cook: 60 mins
Ingredients
- 1 1/2teaspoons vegetable oil
- 2-- skinless bone-in chicken breast halves (about 8 to 10 ounces each)
- 1/2teaspoon each salt, ground cinnamon, ground cumin, curry powder
- 1-- (14 1/2 ounces) can stewed tomatoes, undrained
- 3/4pound potatoes (about 2 medium), cut into 1-inch pieces
- 1/2cup baby carrots
- 1/2cup dried figs or 1/4 cup raisins
- 1tablespoon lemon juice
- 1small onion, chopped
- 3-- garlic cloves, finely chopped
Instructions
-
In Dutch oven or large saucepan, heat oil over medium-high heat. Add chicken; brown on all sides, about 10 minutes. Remove chicken from pot; set aside.
-
In same pot, cook and stir onion and garlic 3 to 4 minutes or until onion is translucent. Stir in seasonings; cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. (Mixture will look dry at first; additional liquid will form as stew cooks.) Return chicken to pot. Cover tightly; reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Stir in lemon juice before serving.
Nutritional Info *per serving
- Calories 567
- Fat 7g
- Cholesterol 137mg
- Sodium 756mg
- Carbohydrate 69g
- Fiber 10g
- Protein 63g
