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.
 
 
 "Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)