* Exported from MasterCook *
Slow Cooker Ethiopian Chicken Stew - 2 pts
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces canned diced tomatoes -- undrained (1 can)
1 1/2 pounds boneless skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions -- diced, or 3 tablespoons dried minced onion flakes
1 teaspoon ground ginger
1 tablespoon paprika
1 teaspoon cayenne pepper -- more to taste
1/2 teaspoon black pepper
1 teaspoon ground turmeric
2 cups water
To serve: -- 8 hard-boiled eggs
Use a 6-quart slow cooker.
Empty the contents of the canned tomatoes into your slow cooker. Put in the chicken thighs and lemon juice. Add a pat of butter, diced onion, and all the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, high for 4 to 5 hours, or until the onions are soft and translucent.
Ladle into bowls with a peeled but intact hard-boiled egg.
Serves 8
Description:
"2 pts; NOT PtsPlus"
Cuisine:
"African"
Source:
"More Make is Fast Cook it Slow by Stephanie O'Dea, 2011"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 119 Calories; 5g Fat (37.4% calories from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : Cooker: 6 qt
Time: LOW fr 6 to 8 hrs, or HIGH fr 4 to 5 hrs
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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