Moroccan style chicken tagine

Yield: 4 Servings

Measure Ingredient
4 \N Chicken legs, skin removed
½ cup Chopped fresh parsley
4 \N Cloves garlic, minced
¼ teaspoon Saffron threads, crumbled
4 \N Carrots, peeled/in 2\" pieces
4 \N Stalks celery, in 2\" pieces
2 \N Cinnamon sticks
13¾ ounce Can chicken broth
1 tablespoon Lemon juice
½ teaspoon Ground cardamom
⅛ teaspoon Pepper
14½ ounce Can chopped tomatoes, drained

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

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