Yield: 8 Servings
|1 teaspoon||Vegetable oil|
|2||3 1/2-pound chickens, cut up and skin removed|
|2||Medium-size onions, chopped|
|1 large||Granny Smith apple, peeled, cored, and diced|
|1 large||Green pepper, diced|
|3 larges||Garlic cloves, minced|
|1 tablespoon||Grated, peeled gingerroot|
|3 tablespoons||Curry powder|
|½ teaspoon||Coarsely ground black pepper|
|¼ teaspoon||Ground cumin|
|1 can||(28-ounce) tomatoes in puree|
|1 can||(13 3/4 to 14 1/2-ounce) chicken broth|
|½ cup||Dark seedless raisins|
|Hot cooked rice (optional)|
|10||g total fat (2 g saturated), 122 mg cholesterol, 710 mg sodium.|
This first one is from Good Houskeeping.
1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot vegetable oil, brown chicken in batches, removing pieces to bowl as they brown.
2. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic, and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and cook 5 minutes.
3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their purée, chicken broth, raisins, salt, and chicken pieces; over high heat, heat to boiling; boil 1 minute.
4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken is pierced with tip of knife. Serve with hot cooked rice if you like.
Each serving without rice: About 325 calories, 39 g protein, 21 g carbohydrate,
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 15:50:19 -0800 From: Pamela Ramsey <risha@...>