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Add a photoServings: 4
Ingredients
- 4 x skinless chicken legs
- 1/2 c. minced fresh parsley
- 4 x cloves garlic chopped
- 1/4 tsp saffron threads crumbled
- 4 x carrots peeled/in 2" pcs
- 4 stalk celery in 2" pcs
- 2 x cinnamon sticks
- 13Â 3/4 ounce nonfat chicken broth
- 1 Tbsp. lemon juice
- 1/2 tsp grnd cardamom
- 1/8 tsp pepper
- 1 x 14 1/2 oz minced tomatoes liquid removed
Directions
- In large saucepot, combine all ingredients except for tomatoes. Bring to a boil, stirring, over Medium-High heat. Reduce heat to Low; cover and simmerfor 20 min, stirring and making sure chicken is covered with liquid.
- Add in tomatoes; cook, covered, 15-20 min or possibly till chicken is cooked through and vegetables are tender. Garnish with lemon slices.
- NOTES : Easy to whip together after work or possibly to serve for company. Not too spicy for the kids and a great taste change. We loved this dish.
- Low-Fattoo.
- I made this dish for dinner tonight and it was wonderful. Just had to shareit with you. Hope you'll try it. What I loved about it is which it is veryeasy, low fat and has a wonderful, unique taste. Serve with couscous or possibly hotcooked rice in flat bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 181 | |
| Calories from Fat 85 | 47% |
| Total Fat 9.4g | 12% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 259mg | 11% |
| Potassium 641mg | 18% |
| Total Carbs 8.3g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.93g | 3% |
| Protein 15.98g | 26% |
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