Chicken lemon stew

6 Servings

Ingredients

Quantity Ingredient
2½ cup Water
3 Cardamom seeds; crushed
1 tablespoon Rose water
2 tablespoons Lemon juice
½ teaspoon Saffron
1 teaspoon Salt
2 tablespoons Flour
½ cup Water
1 Chicken; skinned and cut into serving pieces
4½ cup Cooked rice

Directions

In a 4-quart pan, combine 2½ 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 ½ 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@... (jan 1998) >MCPER SERVING: 508CAL, 12.6G fat (23⅒% 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 <phannema@...> on Jan 16, 1998

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