Week 44--Rutabaga

When I first tried a rutabaga I was intrigued by its spiciness.  It reminded me of a radish, yet, there were was a subtle, yet somewhat unique taste to it I was determined to explore. "Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption." Source (http://www.vegparadise.com/highestperch4.html) Rutabagas are rich in Vitamin C and relatively low in calories.

This week I share with you a recipe that is suitable for individuals with multiple allergies.  It is free of all major allergens including night shade vegetables (potatoes, tomatoes, eggplant, and peppers). 

Moroccan Chicken and Vegetable Stew

Ingredients (Remember to chose organic whenever possible)

1 whole chicken, cut into 8 pieces, rinsed, patted dry

1 TB fresh ginger, minced

1 TB garlic, minced

1 tsp tsp tumeric

1 large sweet onion, chopped

2 tsp ground coriander

2 tsp cayenne

2 TBs olive oil, separated

2 to 3 rutabagas, peeled and cubed

3 carrots, peeled and diced

2 parsnips, peeled and diced

2 cups of freshly cooked garbanzos (or 1 can)

4 cups chicken stock

1 cup white whine

salt and pepper to taste

Directions

1.In a large bowl, combine cut-up chicken with ginger, turmeric, coriander, and cayenne. Toss together well, cover and marinade in refrigerator for 2 to 4 hours or overnight.

2. Preheat oven to 425 degrees.  Place rutabaga, carrots, and parsnips in a large roasting pan.  Sprinkle 1TB olive oil, salt and pepper and roast for approximately 20 minutes or until tender.  Set aside.

3. Heat a large saute pan over medium heat.  Add 1 TB olive oil. Saute the chicken for 2 to 4 minutes on both sides until golden brown.  Transfer chicken to oven proof casserole dish.

4. In the same large pan, saute onions until golden brown.  Add to chicken.  

5. Add garbanzo beans, stock, wine, salt and pepper to the casserole, cover and cook in preheated oven for 90 minutes (350 degrees).   In the last 10 minutes of cooking time add roasted vegetables and some aromatic (I used thyme but you can also use sage or any other preferred herb). 

6.  Serve with sauteed greens on the side. Enjoy!