Moroccan Chicken Stew

This hearty, low fat dish is high in protein and perfect for cold rainy days. This recipe produces four servings, enough for a couple's dinner one night and lunch the following day. For accurate calorie counts, divide the stew in four equal portions before bringing the plates to the table.

Moroccan Chicken Stew
This recipe serves: 4
Preparation time : 15 minutes
Cooking time : 35 minutes

Ingredients:
2 teaspoons olive oil
8 boneless, skinless chicken thighs (about 1 pounds)
salt to taste
freshly ground black pepper
3/4 cup chopped onion
2 cloves garlic, minced
1 teaspoons curry powder
1 teaspoons ground cumin
2/3 teaspoon ground cinnamon
1 medium butternut squash, peeled, seeded and cubed
2 medium russet potatoes, peeled and cubed
2 medium turnips, peeled and cubed
2/3 cup low-sodium chicken broth
1 1/2 cups canned chopped tomatoes with their juices
2 tablespoons chopped fresh cilantro leaves for garnish (optional)

Cooking Instructions
1. In a large soup pot or Dutch oven, heat 1 teaspoon 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.
2. 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 more minute. Add the curry powder, cumin and cinnamon, and cook, stirring frequently for 1 minute.
3. Add the chicken, squash, potatoes, turnips, and chicken broth and simmer until the chicken is almost tender, about 2o minutes.
4. Add tomotoes with tomatoe juices and cook an additional 5 minutes until chicken is tender and fully cooked. Season with salt and pepper and sprinkle with cilantro. Serve in warm soup bowls.

Nutrition Facts
Serving Size 1 bowl
Amount Per Serving Calories 302
Total Fat 8 g
Saturated Fat 2 g
Protein 32 g
Total Carbohydrate 30 g
Dietary Fiber 7 g
Sodium 180 mg
Percent Calories from Fat 22%
Percent Calories from Protein 40%
Percent Calories from Carbohydrate 38%