1.. Wash chicken pieces with lemon juice.Rinse. 2.Season with salt and pepper and chill 3 hours. Pat dry. 3. Heat a pan and add cumin, cardamon,fenugreek,chili pepper, allspice and cloves and powder them in a coffee grinder. 4. Heat the oil and slightly brown chicken pieces, a few at a time. Transfer pieces to a warm plate. 5. Cook onions, with the garlic and ginger in oil, in the same pan the chicken has been browned, until onions are soft. 6. Add powdered spices, nutmeg, paprika,turmeric, lemon juice and cook 1 minute. 7. Return chicken pieces to pan and turn to coat well with the sauce. Add 1/4 cup broth and the wine , bring to a boil ,and simmer covered for 35 minutes, adding more broth if needed. 8.Transfer to a plate and serve sprinkled with chopped hard boiled eggs. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #824 by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (1804g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 204 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 424mg||130 %|
|Sodium 840.2mg||29 %|
|Potassium 1710.2mg||45 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 25.7g||103 %|
|Sugars, other 26.9g|
|Protein 22.5g||32 %|
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Calories per serving: 509
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