Chicken Lemon Stew

Title:
Chicken Lemon Stew

Yield:
6 Servings

Categories:
Poultry,
Spices,
Chicken,
Stews




Ingredients:





 2 1/2 c  Water


     3    Cardamom seeds; crushed


     1 tb Rose water


     2 tb Lemon juice


   1/2 ts Saffron


     1 ts Salt


     2 tb Flour


   1/2 c  Water


     1    Chicken; skinned and cut


          -into serving pieces


 4 1/2 c  Cooked rice






 In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon


 juice, saffron, and salt.


 


 On high heat, bring the mixture to a boil. Reduce heat to medium.


 


 Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with


 continuous mixing.


 


 When mixture thickens, add chicken pieces. Cover and let cook until chicken


 pieces are tender.


 


 Serve with cooked rice.


 


 SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom


 www.bayarea.net/~emerald/caravan/ Site has information about the history of


 cardamom, its storage, uses and folklore and mail order. Busted by


 phannema@wizard.ucr.edu (jan 1998) >MCPER SERVING: 508CAL, 12.6G fat (23.1%


 cff)


 


 Notes: "This is not a very common recipe. The rose water adds a wonderful


 taste and aroma to this dish. The saffron and the cardamom will thrill


 you."


 


 Recipe by: Caravanserai: Recipes with Cardamom


 


 Posted to MC-Recipe Digest V1 #1018 by KitPATh 
on


 Jan 16, 1998