Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS (BNVX05A) 1/4 ts Ground ginger
3 lb Chicken pieces 1/4 ts Cinnamon
1 lg Onion; chopped 3 c Water
1 lg Tomato; coarsely chopped 1/2 ts Salt; optional
2 tb Fresh lime or lemon juice 1/4 ts Freshly ground pepper
1 tb Fresh parsley; chopped 1 tb Margarine
1/2 ts Dried thyme 2 tb Flour
1/2 ts Dried rosemary 1/4 ts Nutmeg

Remove skin and all visible fat from chicken pieces. Place chicken,
onion, tomato, lime juice, parsley, thyme, rosemary, ginger and cinnamon in
a glass bowl;

cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch
oven or stewing pot; add water, salt (optional), and pepper. Cover, bring
to a boil; reduce heat and simmer 1-1/2 hours or until tender (start
checking after 1 hour). Melt margarine in a small saucepan; stir in flour
and nutmeg until blended. Remove and strain 1-1/2 cups liquid from stew and
add to flour mixture; stir-cook about 2 minutes until thickened. Place
chicken pieces on a warm platter; serve with sauce. (Strain remaining
liquid from stew for later use).
Each serving: 1/6 recipe = 3 protein and 1/2 fat choice
2 g carbohydrate, 21 g protein, 11 g fat
191 calories
Source: Choice Cooking, Canadian Diabetes Association
This recipe can be used interchangeably by the Weight Watchers Dieter and
a person on a diabetic diet.

Browse by categories