Caribbean Stewed Chicken

Servings: 6
Ingredients:

-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.

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