| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | 8 | Servings | |
INGREDIENTS
| 2 | tb | Plus |
| 1 | ts | Vegetable oil |
| 2 | 3 1/2-pound chickens, cut up and skin removed | |
| 2 | Medium-size onions, chopped | |
| 1 | lg | Granny Smith apple, peeled, cored, and diced |
| 1 | lg | Green pepper, diced |
| 3 | lg | Garlic cloves, minced |
| 1 | tb | Grated, peeled gingerroot |
| 3 | tb | Curry powder |
| 1/2 | ts | Coarsely ground black pepper |
| 1/4 | ts | Ground cumin |
| 1 | cn | (28-ounce) tomatoes in puree |
| 1 | cn | (13 3/4 to 14 1/2-ounce) chicken broth |
| 1/2 | c | Dark seedless raisins |
| 1 | ts | Salt |
| Hot cooked rice (optional) | ||
| 10 | g total fat (2 g saturated), 122 mg cholesterol, 710 mg sodium. |
INSTRUCTIONS
This first one is from Good Houskeeping. 1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot vegetable oil, brown chicken in batches, removing pieces to bowl as they brown. 2. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic, and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and cook 5 minutes. 3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their purée, chicken broth, raisins, salt, and chicken pieces; over high heat, heat to boiling; boil 1 minute. 4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken is pierced with tip of knife. Serve with hot cooked rice if you like. Each serving without rice: About 325 calories, 39 g protein, 21 g carbohydrate, Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 15:50:19 -0800 From: Pamela Ramsey <risha@EROLS.COM>
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