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Chicken Stew with Fragrant Spices
MyCookbook Recipe Database
MyCookbook Member: imscotties
Recipe Category: Soup
Recipe Preparation Level: easy
5 t curry powder
1 t ground nutmeg
1 lb chicken breasts boneless, skinless, cut into 1 1/2-inch (4-cm) pieces
2 - onions cut into thin wedges
3 clove garlic minced
1 T gingerroot minced
1/2 t lemon peel grated
1 1/2 c mushrooms sliced
2 c sweet red or yellow pepper strips
1 1/2 c apple juice
1/4 c apple cider vinegar
4 t sugar
2 c jicama julienned, peeled
1/2 c water
1 T cornstarch
In a pot, combine curry and nutmeg. Warm spices over medium heat, stirring constantly, until they become fragrant, 1 to 2 minutes. Scrape the spices into a bowl. Add chicken and toss until well coated. Let stand for 15 minutes.Coat the pot with nonstick spray, and stir-fry onions, garlic, gingerroot and lemon peel over medium-high heat until onions are lightly browned, about 3 minutes. Add mushrooms and peppers; stir-fry for 3 minutes. Transfer to a bowl.Recoat pot with nonstick spray. Stir-fry chicken and spice mixture until chicken is browned, about 5 minutes. Add juice, vinegar and sugar. Bring to a boil. Reduce heat to low. Cover and simmer until chicken is cooked through, about 10 minutes. Stir in jicama and cooked vegetables.In a bowl, whisk water and cornstarch. Add to stew. Cook, stirring constantly, until stew thickens and boils. Cook for 1 minute.
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