Moroccan Chicken Stew

8 oz chicken breast meat
1/4 cup chicken stock
2 medium onions, sliced thick
1 large turnip, cut in cubes
1 5" long sweet potato, cut in cubes
1 medium zucchini squash, thick slices
5 large mushrooms, sliced
1/2 lb green beans, snipped ends
1/2 medium mixed bell pepper strips
1/2 tsp allspice
1/2 tsp cinnamon
1 clove garlic, minced
1 individual packet stevia sweetener
1 tsp cayenne pepper

1.Poach, then brown chicken breasts in chicken stock in electric skillet or cast iron skillet.

2.Add enough water to have a little bubbling liquid.

3.Add onion slices around chicken, and sprinkle allspice, cinnamon, garlic and red pepper over all.

4.Simmer for 20 minutes or so, turning chicken once. Add Stevia to sauce (and a little more water, if needed).

5.Add turnips and sweet potatoes. Simmer for 20 more minutes.

6.Add all other vegetables except green beans, and stir gently. Lay green beans on top. Cover, and allow to steam until beans are crisp/tender (maybe 5 minutes).

7.Serve with brown or wild rice.