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Persian Chicken with Celery

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Submitted by swe

YIELD

2 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 1
EACH EACH CHICKEN
cut up into pieces *
4 6E+1
TABLESPOONS ML BUTTER
1 1
LARGE LARGE ONIONS
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
2 473
CUPS ML CHICKEN BROTH
4 6E+1
TABLESPOONS ML BUTTER
4 946
CUPS ML CELERY
diced
1 237
CUP ML PARSLEY LEAVES
chopped
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


Eva

Very tasty and quick! My husband loved it!

 

 

Nutrition Facts

Serving Size 630g (22.2 oz)
Amount per Serving
Calories 569 78% from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 2027mg 84%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 25%
Sugars g
Protein 20g
Vitamin A 97% Vitamin C 105%
Calcium 18% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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