4 Chicken legs, skin removed
1/2 cup Chopped fresh parsley
4 Cloves garlic, minced
1/4 tsp 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 tbsp Lemon juice
1/2 tsp Ground cardamom
1/8 tsp Pepper
14 1/2 oz Can chopped tomatoes, drained
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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
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