Ingredients

3 lb. chicken pieces
1 large onion, chopped
1 large tomato, coarsely chopped
2 Tbsp. fresh lime, or lemon juice
1 Tbsp. fresh parsley, chopped
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. ground ginger
1/4 tsp. cinnamon
3 C. water
1/2 tsp. salt (optional)
1/4 tsp. freshly ground pepper
1 Tbsp. margarine
2 Tbsp. flour
1/4 tsp. nutmeg

Cooking Instructions

Remove skin and all visible fat from chicken pieces. Place chicken, onion, tomato, lime juice, parsley, thyme, rosemary, ginger and cinnamon in a glass bowl. Cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch oven or stewing pot. Add water, salt (optional), and pepper. Cover and bring to a boil. Reduce heat and simmer 1-1/2 hours, or until tender (start checking after 1 hour). Melt margarine in a small saucepan. Stir in flour and nutmeg until blended. Remove and strain 1-1/2 cup liquid from stew, and add to flour mixture. Stir cook about 2 minutes until thickened. Place chicken pieces on a warm platter. Serve with sauce. Strain remaining liquid from stew for later use.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)