| 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>
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”