At a Glance
- Prep Method: null
- Yield: 2 servings
- Prep Time:
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Recipe By: United States Potato Board
Curry and spice and everything nice! Spice up dinner with this Moroccan-Style Chicken and Potato Stew.
Ingredients
- 1 1/2 tsp. vegetable oil
- 2 (8 oz.) skinless bone-in chicken breast halves
- 1 small onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 tsp. (each) salt, ground cinnamon, ground cumin, curry powder, ground ginger, and crushed red pepper
- 1 can (14-1/2 oz. each) stewed tomatoes, undrained
- 3/4 lb. (2 medium) potatoes, cut into 1-inch pieces
- 1/2 cup baby carrots
- 1/2 cup dried figs or 1/5 cup raisins
- 1 Tbsp. lemon juice
Preparation
1. Heat oil over medium-high heat in large saucepan. Add chicken; cook 10 minutes or until chicken is brown on both sides. Remove chicken from pan; set aside.
2. Add onion and garlic to same pan; cook and stir 3 minutes or until onion is translucent. Stir in seasonings; cook and stir 30 seconds. Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. Add chicken and cover; reduce heat and simmer 35 minutes or until vegetables are tender. Stir in lemon juice before serving.
Calories: 566 Fat: 8g Cholesterol: 73mg Carbohydrates: 94g Fiber: 15g Protein: 36g
