Yield: 4 Servings
|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|
|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