| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | May 1995 | 1 | Servings |
INGREDIENTS
| 1 | Chicken, cut into 8 pieces | |
| 3 1/2-pound | ||
| 2 | T | Olive oil |
| 2 | Russet potatoes, peeled cut | |
| into 1 | ||
| 1/2-inch chunks | ||
| 2 | t | Minced garlic |
| 1 1/2 | t | Ground turmeric |
| 1 | Lemon, peel and white pith | |
| cut away very | ||
| thinly sliced | ||
| 1/2 | c | Raisins |
| 3 1/2 | c | Canned low-salt chicken |
| broth about | ||
| 2 | T | Fresh lemon juice |
| 4 1/2 | uit, 29 1/2 Fat 0 Other Carbohydrates |
INSTRUCTIONS
Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve. Serves 4. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 3828 Calories (kcal); 261g Total Fat; (61% calories from fat); 265g Protein; 99g Carbohydrate; 1358mg Cholesterol; 1063mg Sodium Food Exchanges: 2 Grain(Starch); 36 Lean Meat; 1/2 Vegetable; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1361
Calories From Fat: 343
Total Fat: 38.1g
Cholesterol: 0mg
Sodium: 5229mg
Potassium: 5487mg
Carbohydrates: 206g
Fiber: 17.7g
Sugar: 61.1g
Protein: 52.9g