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Hearty and easy to make, this stew is a great substitution for the starchy potato version. You can use other low-carb root vegetables such as jicama or rutabagas.
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Chicken and Root Vegetable Stew (Moroccan-Style)
  1. Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
  2. Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add celery root, turnip and broth. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes, sweetener (if desired) and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
Recipe Notes

Units per serving:

  • Protein: 3
  • Carbohydrate: 1.5

Nutrition facts per serving:

  • 185 Calories (50 calories from fat)
  • 5.6g Fat
  • 20g Protein
  • 11g Net Carbs

Original recipe from Healthy version by Greenlite Medicine.

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