Low Carb Soups And Stews Recipes

Ingredients:

3 lb chicken pieces
1 large onion, chopped
1 large tomato, coarsely chopped
2 tbsp fresh lime or lemon juice
1 tbsp fresh parsley, chopped
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp ground ginger
1/4 tsp cinnamon
3 cup water
1/2 tsp salt, optional
1/4 tsp freshly ground pepper
1 tbsp margarine
2 tbsp flour
1/4 tsp nutmeg

Instructions:

Remove skin and all visible fat from chicken pieces. Place chicken,
onion, tomato, lime juice, parsley, thyme, rosemary, ginger and
cinnamon in a glass bowl;

cover and let stand in refrigerator 2 hour to marinate. Transfer to a
Dutch oven or stewing pot; add water, salt (optional), and pepper.
Cover, bring to a boil; reduce heat and simmer 1-1/2 hours or until
tender (start checking after 1 hour). Melt margarine in a small
saucepan; stir in flour and nutmeg until blended. Remove and strain
1-1/2 cups liquid from stew and add to flour mixture; stir-cook about
2 minutes until thickened. Place chicken pieces on a warm platter;
serve with sauce. (Strain remaining liquid from stew for later use).
Each serving: 1/6 recipe = 3 protein and 1/2 fat choice
2 g carbohydrate, 21 g protein, 11 g fat
191 calories
Source: Choice Cooking, Canadian Diabetes Association
This recipe can be used interchangeably by the Weight Watchers
Dieter and a person on a diabetic diet.

Servings: 6