Title: Caribbean Stewed Chicken
Categories: Poultry Ww Diet Diabetic
Yield: 6 Servings

3	lb	Chicken pieces
1	lg	Onion; chopped
1	lg	Tomato; coarsely chopped
2	tb	Fresh lime or lemon juice
1	tb	Fresh parsley; chopped
1/2	ts	Dried thyme
1/2	ts	Dried rosemary
1/4	ts	Ground ginger
1/4	ts	Cinnamon
3	c	Water
1/2	ts	Salt; optional
1/4	ts	Freshly ground pepper
1	tb	Margarine
2	tb	Flour
1/4	ts	Nutmeg

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.

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