Morocan-Style Chicken and Vegetable Soup!

1 tablespoon olive oil
12 ounces chicken breast, halved and cut into 1-inch pieces
1 1/2 cups chopped onions
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon cumin powder
1 stick cinnamon
2 cups sweet potato, peeled and diced into 1/2" pieces
2 cups parsnip, peeled and diced into 1/2" pieces
2 cups turnip, peeled and diced into 1/2" pieces
1 cup rutabaga, peeled and diced into 1/2" pieces
2 cups chicken broth
1/2 cup raisins or currants
1 can canned tomatoes, drained and diced
cilantro, diced

1.   Heat oil in a heavy large pot over medium-heat.  Sprinkle chicken with salt and pepper.  Add chicken to pot and saute until light golden but not cooked through, about 1 minutes.  Transfer chicken to a bowl.

2.    Add onion to pot and saute until golden, about 4 minutes.  Add garlic and stir 1 minute.  Add curry powder, cumin and cinnamon stick and stir 30 seconds.  Add sweet potatoes, parsnips, turnips, rutabaga. broth and currants.  Cover and simmer until vegetables are tender, about 20 minutes.  Add tomatoes and chicken with any accumulated juices to pot.  Simmer until chicken is cooled through and flavors blend, about 5  minutes longer.
Sprinkle with cilantro.

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