Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve. Serves 4. Bon Appetit May 1995 Per serving: 3828 Calories (kcal); 261g Total Fat; (61% calories from fat); 265g Protein; 99g Carbohydrate; 1358mg Cholesterol; 1063mg Sodium Food Exchanges: 2 Grain(Starch); 36 Lean Meat; 1/2 Vegetable; 4 1/2 Fruit; 29 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (941g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 592 (31%)|
|Amt Per Serving||% DV|
|Total Fat 65.8g||88 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 15g|
|Cholesterol 358.8mg||110 %|
|Sodium 988.7mg||34 %|
|Potassium 2448.9mg||64 %|
|Total Carbohydrate 142.8g||42 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 136.1g|
|Protein 187.2g||267 %|
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Calories per serving: 1897
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