Moroccan Spiced Chicken and Root Vegetable Stew

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Moroccan Spiced Chicken and Root Vegetable Stew
1 tbs olive oil
12 oz boneless, skinless chicken breast halves, cut into 1-in pieces
1 yellow onion
2 garlic cloves
1 tbs curry powder
1 tbs ground cumin
1/2 tspground cinnamon
7 cups chopped mixed root vegetables (sweet potatoes, carrots, turnips, and/or parsnips)
2 cups low sodium chicken broth
1/4 cup raisins, dried cranberries, or cherries
1 cup diced tomatoes (canned or fresh)
Heat the oil in a large pot over medium high heat.
Sprinkle the chicken with salt and pepper. Add to the pot and saute until light golden but not cooked through, about 2 min. Transfer to a plate and set aside.
Add the onion to the pot and saute until starting to brown, about 4 min. Add the garlic and saute 1 min more.
Add the curry powder, cumin and cinnamon and stir for 30 sec.
Cover and simmer for about 20 to 25 min, until the vegetables are cooked through and tender. Add more broth or a splash of water, a quarter cup at a time, if a thinner stew is desired.
Add the tomatoes and chicken and simmer for another 7 to 10 min, or until the chicken is fully cooked through. Serves 4

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