** Procedure ** 1) Place the poultry, prunes, and turmeric at the bottom of a large (about 4 litre or 4 quart) slow cooker or crock pot. 2) Fill the pot to no closer than 3 cm (1 inch) of the top, with the diced vegetables. Then fill with cold water until the vegetables are covered. 3) Cook on high for 1 1/2 hours. Then cook on low for about 8 hours. 4) Just before serving, mix in the lemon juice and remove the bones. : ** Variations ** Replace the prunes with other dried fruit, such as apricots or raisins. Replace the turmeric with 2 teaspoons of cinnamon. Contributed by: Walter Brown, ab684 August, 1994
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6|
|Calories from Fat: 203 (56%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 112mg||34 %|
|Sodium 105.1mg||4 %|
|Potassium 418.2mg||11 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 10g|
|Protein 28.2g||40 %|
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Calories per serving: 362
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