Recipe - Chicken Lemon Stew

2 One half cup Water
3 Cardamom seeds; crushed
1 tablespoon Rose water
2 tablespoon Lemon juice
One half teaspoon Saffron
1 teaspoon Salt
2 tablespoon Flour
One half cup Water
1 Chicken; skinned and cut
into serving pieces
4 One half cup Cooked rice

In a 4quart pan, combine 2 One half 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 One half 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 MCRecipe Digest V1 #1018 by KitPATh phannema@wizard.ucr.edu on
Jan 16, 1998