Ingredients Jump to Instructions ↓

  1. -JUDI M. PHELPS (BNVX05A) 1/4 ts Ground ginger

  2. 3 lb Chicken pieces 

  3. 1/4 ts Cinnamon

  4. 1 lg Onion; chopped 

  5. 3 c Water

  6. 1 lg Tomato; coarsely chopped 

  7. 1/2 ts Salt; optional

  8. 2 tb Fresh lime or lemon juice 

  9. 1/4 ts Freshly ground pepper

  10. 1 tb Fresh parsley; chopped 

  11. 1 tb Margarine

  12. 1/2 ts Dried thyme 

  13. 2 tb Flour

  14. 1/2 ts Dried rosemary 

  15. 1/4 ts Nutmeg

Instructions Jump to Ingredients ↑

  1. 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;

  2. 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).

  3. 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. —–


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