• 6servings
  • 35minutes
  • 254calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pound(s) (boneless) chicken breasts and thighs

  2. 1/4 cup(s) flour

  3. 1/2 teaspoon(s) salt

  4. 1/2 teaspoon(s) pepper

  5. 1/2 teaspoon(s) (dried) thyme leaves

  6. 1/2 teaspoon(s) (dried) rosemary , crumbled 25 teaspoon(s) (ground) ginger

  7. 1/4 teaspoon(s) (ground) cinnamon

  8. 2 tablespoon(s) margarine or cooking oil

  9. 1 large onion , chopped

  10. 1 large tomato , peeled, seeded and chopped

  11. 2 tablespoon(s) (freshly squeezed) lime or lemon juice

  12. 3 cup(s) (low-sodium) chicken broth

  13. 1 tablespoon(s) (chopped) fresh parsley

Instructions Jump to Ingredients ↑

  1. Remove any skin and visible fat from the chicken pieces. Mix flour, salt and pepper; dip the chicken pieces into the mixture to coat evenly. In a small bowl, combine thyme, rosemary, ginger, cinnamon and nutmeg.

  2. Melt the margarine in a large stew pot, or Dutch oven, over medium heat. Working in two batches, brown the chicken pieces on all sides, sprinkling with the spice mixture, until golden brown. Add the onion, tomato, lime juice and chicken broth. Bring to a boil, then reduce heat to low and simmer 30 minutes, stirring occasionally.

  3. Serve sprinkled with fresh parsley.


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