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Add a photoServings: 8
Ingredients
- 1 teaspoon whole black peppercorns
- 1 teaspoon packed saffron stems
- 3 teaspoon grnd ginger
- 2 1/2 c. water
- 8 tbsp. butter
- 2 1/2 pound chickens, cut into serving pcs
- 1/2 c. chopped onion
- 3/4 c. diced tomatoes
Directions
- Grind together peppercorns, saffron and ginger. In a saucepan, combine water and butter, heat till butter melts. Add in spices and bring to a boil, then add in chicken pcs. Cover. Cook, stirring occasionally, for about 30 min.
- Remove chicken pcs to dish and cover with foil. Add in onion to sauce and bring to a boil. Leave on high heat and cook for about 15 min. Add in tomatoes and cook an additional 10 min or possibly till sauce is reduced to about 2 c.. Pour sauce over chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 233 | 73% |
| Total Fat 26.12g | 33% |
| Saturated Fat 11.47g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 154mg | 6% |
| Potassium 241mg | 7% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.75g | 1% |
| Protein 18.35g | 29% |
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