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A Low-Cholesterol Chicken Dish Offers Change-of-Pace Flavor

“With all of the emphasis on low-cholesterol dishes, it gets harder and harder to find good recipes for chicken,” Barbara A. Skaggs writes. “Here is one that an American friend of mine who is married to an Indian got years ago from a Kenyan. She said she was told this was the Muslim method.”

CHICKEN BIRYANI

2 tablespoons oil

1 medium onion, sliced

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2 to 3 large potatoes, quartered

1/4 teaspoon cumin seeds

3 black peppercorns

2 to 3 sticks cinnamon

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1 large clove garlic, minced

3/4 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/8 teaspoon ground turmeric

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1/4 teaspoon ground ginger

Salt

1 tomato, chopped

1 tablespoon tomato paste or 2 tablespoons tomato sauce

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6 chicken parts

1 cup water

Heat oil in Dutch oven or large skillet over medium heat. Saute onion slices in oil until golden. Remove and set aside. Brown potatoes in oil. Remove and set aside.

Add cumin seeds, peppercorns and cinnamon to pot. Fry about 30 seconds. Add garlic, coriander, cayenne, turmeric, ginger and salt to taste. Fry another 30 seconds. Add tomato and tomato paste. Cook 1 minute. Add potatoes, chicken and water. Cover and simmer until tender. Add onion slices, simmer few seconds and serve with hot rice, if desired. Makes 3 to 4 servings.

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--BARBARA A. SKAGGS

Woodland Hills


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