Moroccan-Style Chicken Stew with Quinoa

Directions

Season the chicken with salt and pepper.

In a large pot or Dutch oven over medium-high heat, warm the olive oil. Add the chicken and sear, turning once, until well browned on both sides, about 5 minutes per side. Transfer the chicken to a plate and set aside.

Add the onion to the pot and cook, stirring occasionally, until golden, about 4 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the curry powder, cumin and cinnamon stick and stir for 30 seconds. Add the sweet potatoes, rutabagas, carrots, cauliflower, broth and currants, and season with salt. Cover, reduce the heat to medium and simmer until the vegetables are slightly softened, about 10 minutes. Add the tomatoes and return the chicken to the pot with any accumulated juices from the plate. Simmer until the chicken is cooked through and the flavors are blended, 25 to 35 minutes. Remove and discard the cinnamon stick. Stir in the peas and cook just until heated through, about 2 minutes. Taste and season with more salt if desired.

While the chicken is cooking, make the quinoa: Rinse the quinoa and drain. In a large saucepan over medium heat, warm the olive oil. Add the garlic, salt and turmeric and cook, stirring occasionally, until fragrant, about 1 minute. Add the quinoa and cook, stirring occasionally, until it is lightly toasted, about 1 minute. Add the water, increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.

To serve, spoon the quinoa into individual bowls and top with the stew. Garnish with cilantro and olives, and serve. Serves 6.

Recipe courtesy of 18 Reasons’ Cooking Matters, San Francisco, CA