Caribbean Stewed Chicken

[Kitchen Witch]

Caribbean Stewed Chicken


3 pounds chicken pieces
1 large onion -- chopped
1 large tomato -- coarsely chopped
2 tablespoons fresh lime juice -- or lemon juice
1 tablespoon fresh parsley -- chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
3 cups water
1/2 teaspoon salt -- optional
1/4 teaspoon fresh ground black pepper
1 tablespoon margarine
2 tablespoons flour
1/4 teaspoon nutmeg

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, 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 cups 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).