| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Main dish, Poultry, Chocolate, Sauces |
8 |
Servings |
INGREDIENTS
| 8 |
|
To 12 chicken pieces OR |
|
|
Turkey pieces |
|
|
Vegetable oil |
| 2 |
c |
Pear-shaped tomatoes |
| 3/4 |
c |
Green pepper, chopped |
| 2 |
cl |
Garlic, minced |
| 2 |
ts |
Salt |
| 2 |
ts |
Sesame seeds |
| 1 1/2 |
ts |
Chili powder |
| 1 1/2 |
tb |
Light Karo syrup |
| 1/4 |
c |
Unsweeted cocoa |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Chopped almonds |
| 1/4 |
c |
Raisins |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Fresh ground black pepper |
| 1/4 |
ts |
Crushed red pepper |
|
pn |
Ground cloves |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides, then add water to cover and simmer 30
minutes. While chicken is cooking, make the sauce by placing all remaining
ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and add one and one-half cups of broth to
sauce. Blend over chicken in skillet, add bay leaf, and cook on low heat
for 35 more minutes. Serve with rice.
Per serving (8): 291 calories, 20 g protein, 14 g fat, 16 g carbohydrate,
57 mg cholesterol, 521 mg sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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