| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Carrots, Chicken, Healthwise, Main dishes, Not sent | 4 | Servings |
INGREDIENTS
| 4 | Chicken legs, skin removed | |
| 1/2 | c | Chopped fresh parsley |
| 4 | Cloves garlic, minced | |
| 1/4 | ts | Saffron threads, crumbled |
| 4 | Carrots, peeled/in 2" pieces | |
| 4 | Stalks celery, in 2" pieces | |
| 2 | Cinnamon sticks | |
| 13 3/4 | oz | Can chicken broth |
| 1 | tb | Lemon juice |
| 1/2 | ts | Ground cardamom |
| 1/8 | ts | Pepper |
| 14 1/2 | oz | Can chopped tomatoes, drained |
INSTRUCTIONS
In large saucepot, combine all ingredients except for tomatoes. Bring to a boil, stirring, over Medium-High heat. Reduce heat to Low; cover and simmer for 20 minutes, stirring and making sure chicken is covered with liquid. Add tomatoes; cook, covered, 15-20 minutes or until chicken is cooked through and vegetables are tender. Garnish with lemon slices. Per serving: 232 calories, 6 g. fat CFF 23%, 105 mg. cholesterol MC formatting by bobbi744@sojourn.com NOTES : Easy to whip together after work or to serve for company. Not too spicy for the kids and a great taste change. We loved this dish. Low-Fat too. Recipe by: First magazine Posted to Kitmailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 20, 1997
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”