Adapted from Reader's Digest Great Chicken Dishes.
1 T ground cumin
1 1/2 t paprika
1/2 t sugar
3/4 t salt
1/2 t black pepper
1 1/2 lbs chicken breast, cut for stew/stir-fry
1 T olive oil (or less)
4 scallions, thinly sliced
2 cloves garlic, minced
1 lb potatoes, peeled and cut into 1/2 inch chunks
6 carrots, cut up however you like
1 cup chicken broth
Preheat oven to 350 F.
In a large bowl, stir together cumin, paprika, sugar, 1/2 t of salt, and the pepper. Add chicken and stir to coat. Let stand for 10 minutes.
In a dutch oven, heat oil over medium heat. Add chicken and saute until no longer pink. Push chicken to one side of the pan. Add the scallions and garlic and cook for 1 minute.
Add the potatoes, carrots, broth, and remainin 1/4 t of salt amd bring to a boil. Cover, place in onve, and bake for 45 minutes or until chicken and vegetables are cooked through.
With a potato masher, mash about 1/4 of the vegetables to thicken the sauce. (It's okay if you smush some of the chicken, too.)
You can serve this over yolk-free egg noodles or with some crusty bread if you want extra SF.
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-Carol
IBS-A
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Cumin-Spiced Chicken Stew
