Recipe - Moroccan Style Chicken Tagine

4 Chicken legs, skin removed
One half cup Chopped fresh parsley
4 Cloves garlic, minced
One fourth teaspoon Saffron threads, crumbled
4 Carrots, peeled/in 2" pieces
4 Stalks celery, in 2" pieces
2 Cinnamon sticks
13 Three fourths ounce Can chicken broth
1 tablespoon Lemon juice
One half teaspoon Ground cardamom
1/8 teaspoon Pepper
14 One half ounce Can chopped tomatoes,
drained

In large saucepot, combine all ingredients except for tomatoes. Bring to a
boil, stirring, over MediumHigh heat. Reduce heat to Low; cover and simmer
for 20 minutes, stirring and making sure chicken is covered with liquid.
Add tomatoes; cook, covered, 1520 minutes or until chicken is cooked
through and vegetables are tender. Garnish with lemon slices. Per serving:
232 calories, 6 g. fat CFF 23%, 105 mg. cholesterol MC formatting by
bobbi744@sojourn.com

NOTES : Easy to whip together after work or to serve for company. Not too
spicy for the kids and a great taste change. We loved this dish. LowFat
too.
Recipe by: First magazine Posted to Kitmailbox Digest by Roberta Banghart
bobbi744@sojourn.com on Mar 20, 1997