Persian Chicken With Rice

Course : Chicken
Serves: 8
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Ingredients:

4 pounds chicken parts
2 tablespoons butter or margarine
1 can condensed chicken broth -- {10 3/4 oz.}
1 can condensed cream of chicken soup -- {10 3/4 oz.}
1/3 cup chopped dried apricots
1 cup chopped celery
1/4 cup raisins
1 teaspoon ground cinnamon
1/2 cup dried apricot halves
4 cups hot cooked rice
1 bunch parsley sprigs -- for garnish
 

Preparation / Directions:

1. Brown chicken in butter in a large heavy saucepan. 2. Add broth, soup, chopped apricots, celery, raisins and cinnamon; cover and cook over low heat 30 minutes. 3. Add apricot halves; uncover and cook 15 minutes more, or until done, stirring occasionally. 4. Serve over rice; garnish with parsley.

 

Nutritional Information:

249 Calories (kcal); 5g Total Fat; (19% calories from fat); 6g Protein; 45g Carbohydrate; 11mg Cholesterol; 490mg Sodium


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