-
With the rack in the middle position, preheat the oven to 425°F (220°C).
-
On a non-stick or parchment paper-lined baking sheet, toss the rutabaga with half of the oil. Season with salt and pepper. Mix well and spread out in an even layer. Cover the baking sheet with foil. Bake for 10 minutes. Remove the foil. Stir and bake for another 10 minutes or until the rutabaga is tender and golden.
-
Meanwhile, in a large non-stick skillet over medium-high heat, soften the ginger and garlic in the remaining oil for 1 minute. Add the spices and dates. Cook for 30 seconds while stirring. Pour in the broth and add the chicken. Bring to a boil. Cover and cook for 12 minutes or until the chicken is cooked through. Remove from the heat. Season with salt and pepper. Add the yogurt and mix until the sauce is smooth.
-
Serve the chicken in shallow bowls. Top with the rutabaga and sprinkle with cilantro leaves. Delicious with basmati rice.
NOTE
You will need to buy about 2 lb (900 g) rutabaga to yield the quantity needed for this recipe.