Persian chicken with celery
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, cut up into pieces | |
| 4 | tablespoons | Butter |
| 1 | large | Onion |
| ½ | teaspoon | Pepper, freshly ground |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 2 | cups | Chicken broth |
| 4 | tablespoons | Butter |
| 4 | cups | Celery, diced |
| 1 | cup | Parsley, chopped |
| 3 | tablespoons | Lemon juice |
Directions
Melt butter in a 2 quart pot. Add chicken, onions, and seasoning and saute until the chicken is browned and onions are softened. Add chicken broth to kettle and cover, and let cook for about 30 minutes until the chicken is cooked through. Melt 4 tablespoons butter in a skillet and add celery and parsley and saute it for 10 minutes. Add the sauteed vegetables and lemon juice to the meat and let simmer for another 15 minutes. Serve with rice.
Serving Ideas : Rice
Recipe by: Nancy Gavlak Posted to TNT - Prodigy's Recipe Exchange Newsletter by NGavlak@... on Apr 29, 1997