Moroccan style chicken tagine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken legs, skin removed | |
| ½ | cup | Chopped fresh parsley |
| 4 | Cloves garlic, minced | |
| ¼ | teaspoon | Saffron threads, crumbled |
| 4 | Carrots, peeled/in 2\" pieces | |
| 4 | Stalks celery, in 2\" pieces | |
| 2 | Cinnamon sticks | |
| 13¾ | ounce | Can chicken broth |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Ground cardamom |
| ⅛ | teaspoon | Pepper |
| 14½ | ounce | Can chopped tomatoes, drained |
Directions
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@...
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@...> on Mar 20, 1997