Re: Son's diagnosis confirmed.-Holly

[Guest guest]

The first diet my Rheumy recommended and still does is the Mediterranean diet.

He has been very big on cutting out meat-mostly red meat. But read up on this

diet online and such, a lot is being said for the anti-inflammatory benefits.

If it was just me I would have switched right away. I am trying to implement

portions of the diet with my family. Some are a tough sell!

-Eileen

[Guest guest]

Keep this recipe to yourself for now as my and my son's cook book will be

coming out this summer, but this is one dish that we have in 's

Family Table - From Adopted Kith and Kin. It's not Mediterranean, but it's

very healthy:

I discovered Chicken Morgh at Lala Rokh in Boston, Massachusetts. I was so

intrigued by the flavors, that I came home and immediately started to work

on a recipe that would bring those delicious, Persian flavors into my home.

One pot Morgh (Chicken)

4 tablespoons oil, divided

4 tablespoons butter, (Earth Balance - non dairy, gluten free, no trans

fats) divided (optional)

1 large onion, halved and thinly sliced

6 chicken thighs

1/2 teaspoon cinnamon

1 (8 ounce) can chicken broth slightly heated

Handful of sultanas

Pinch saffron

2 tablespoons cumin seeds, ground

1 large tomato, diced or one can diced tomatoes, un-drained

Salt and pepper to taste

Place saffron in heated broth and allow to bloom.

Place two tablespoons oil and 2 tablespoons butter substitute into deep pan.

Sauté onion until golden brown. Remove to a paper towel.

Add remaining oil and butter. Brown chicken until golden, about four

minutes per side. Return onions to pan, add the rest of the ingredients,

cover and simmer 35 minutes, turning chicken occasionally to coat.

Remove chicken carefully and allow to cool. Cook broth, allowing it to

reduce slightly. Remove skin and bones from chicken and return it to the

pan.

Serve as is or over basmati rice.