Persian Chicken with Celery
Yield
2 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up into pieces |
*
|
| 4 | tablespoons |
butter
|
|
| 1 | large |
onions
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 | cups |
chicken broth
|
|
| 4 | tablespoons |
butter
|
|
| 4 | cups |
celery
diced |
|
| 1 | cup |
parsley leaves
chopped |
|
| 3 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up into pieces |
*
|
| 6E+1 | ml |
butter
|
|
| 1 | large |
onions
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 473 | ml |
chicken broth
|
|
| 6E+1 | ml |
butter
|
|
| 946 | ml |
celery
diced |
|
| 237 | ml |
parsley leaves
chopped |
|
| 45 | ml |
lemon juice
|
|
Directions
Melt butter in a 2 quart pot.
Add chicken, onions, and seasoning and sauté until the chicken is browned and onions are softened.
Add chicken broth to kettle and cover, and let cook for about 30 minutes until the chicken is cooked through.
Melt 4 tablespoons butter in a skillet and add celery and parsley and sauté it for 10 minutes.
Add the sautéed vegetables and lemon juice to the meat and let simmer for another 15 minutes.
Serve with rice.
