Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 | Onion; chopped |
| 1 | Frying chicken (3-lb); cut up, w/giblets |
| 2 tablespoons | Chopped parsley |
| 1 teaspoon | Ground cumin |
| 1½ cup | Chicken stock |
| 2 | Potatoes; peeled and diced |
| ¼ cup | Fresh lemon juice |
| 1 | Egg; beaten |
| 2 tablespoons | Chopped dill |
Brown chicken and giblets with onion in a skillet. Put potatoes in the bottom of the crock pot and place browned chicken and onion on top. Add parsley, cumin and 1½ cups stock; cover and cook on low for 6 to 8 hours. When ready to serve, stir in lemon juice. Take ½ or cooking liquid from pot and stir beaten egg into it; return egg mixture to crock pot and turn on high. Stirring constantly, cook until thickened. Do not allow liquid to come to a boil. Stir in fresh dill just before serving.
Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland <kirkland@...> on Nov 23, 1997