| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
May 1995 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken; cut into 8 pieces |
|
|
; (3 1/2-pound) |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Russet potatoes; peeled, cut into 1 |
|
|
; 1/2-inch chunks |
| 2 |
ts |
Minced garlic |
| 1 1/2 |
ts |
Ground turmeric |
| 1 |
lg |
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 |
tb |
Fresh lemon juice |
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;
4 1/2 Fruit;
29 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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