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Chicken in a Pot

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz chicken, 1 2/3 cup sauce and vegetables) contains 640 calories, 42 g carbohydrate, (12 g fiber), 45 g protein, 34 g fat, (8 g saturated fat), 125 mg cholesterol, and 760 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 640
  • Servings: 6

Ingredients

Directions

  1. Mix cinnamon, ground cumin, cayenne pepper, leaf thyme, and paprika together in bowl, crushing slightly with fingers (wear gloves).
     
  2. Dip chicken in spice mixture, coat generously, patting to help it adhere.
     
  3. Blanch kale 4-5 min in large stockpot of boiling, salted water. Drain well. Transfer to bowl of ice water. Drain and set aside.
     
  4. Heat olive oil in large braising pan on MED-HIGH, until oil faintly smokes. Add chicken, a few pieces at a time, browning on all sides, 4-5 min per side. Remove from pan and set aside.
     
  5. Reduce heat to MED. Add carrots, onions, turnips, parsnips to same pan; cook, turning occasionally, 3-5 min, until lightly browned. Add tomatoes.
     
  6. Combine peanut butter with about 1/2 cup stock in small bowl, stirring until smooth. Stir in tomato paste; add to braising pan. Add remaining stock, okra, and peanuts. Return chicken to pan.
     
  7. Cover. Braise, about 30 min. Add kale, braise 5-10 min. Sprinkle with parsley to serve.

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