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Persian Chicken With Rice | ||||||||||||
Course : Chicken Serves: 8 |
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Ingredients:
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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.
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Nutritional Information:249 Calories (kcal); 5g Total Fat; (19% calories from fat); 6g Protein; 45g Carbohydrate; 11mg Cholesterol; 490mg Sodium | ||||||||||||