Yield: 6 servings
|-JUDI M. PHELPS (BNVX05A)|
|3 pounds||Chicken pieces|
|1 large||Onion; chopped|
|1 large||Tomato; coarsely chopped|
|2 tablespoons||Fresh lime or lemon juice|
|1 tablespoon||Fresh parsley; chopped|
|½ teaspoon||Dried thyme|
|½ teaspoon||Dried rosemary|
|¼ teaspoon||Ground ginger|
|½ teaspoon||Salt; optional|
|¼ teaspoon||Freshly ground pepper|
Remove skin and all visible fat from chicken pieces. Place chicken, onion, tomato, lime juice, parsley, thyme, rosemary, ginger and cinnamon in a glass bowl;
cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch oven or stewing pot; add water, salt (optional), and pepper. Cover, bring to a boil; reduce heat and simmer 1-½ hours or until tender (start checking after 1 hour). Melt margarine in a small saucepan; stir in flour and nutmeg until blended. Remove and strain 1-½ cups liquid from stew and add to flour mixture; stir-cook about 2 minutes until thickened. Place chicken pieces on a warm platter; serve with sauce. (Strain remaining liquid from stew for later use).
Each serving: ⅙ recipe = 3 protein and ½ fat choice 2 g carbohydrate, 21 g protein, 11 g fat 191 calories
Source: Choice Cooking, Canadian Diabetes Association This recipe can be used interchangeably by the Weight Watchers Dieter and a person on a diabetic diet.