Caribbean Stewed Chickendiabetic, poultry 3 lb chicken pieces 1 large onion; chopped 1 large tomato; coarsely chopped 2 tablespoon fresh lime or lemon juice 1 tablespoon fresh parsley; chopped 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/4 teaspoon cinnamon 3 cup water 1/2 teaspoon salt; optional 1/4 teaspoon freshly ground pepper 1 tablespoon margarine 2 tablespoon flour 1/4 teaspoon 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. |
