Spiced Indian Stew

• 1 pt. olive oil
• 3 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 qt. celery, chopped
• 3 qt. radishes, chopped
• 1 cup ground cumin
• 1-1/4 qt. GREY POUPON Country Dijon Mustard
• 3 cups DURKEE Hot Sauce
• 3 gal. reduced fat low sodium chicken broth
• 3 gal. fresh spinach leaves, stems removed
• 3 qt. boneless skinless chicken breasts, cut into bite-sized pieces
• 2-1/2 qt. canned chickpeas (garbanzo beans), drained
• 3-1/2 qt. fresh parsley, chopped
• 1-1/2 qt. lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Heat oil in medium saucepot on medium-high heat (or in small saucepan for trial recipe).
2. Add onions, celery, radishes and cumin; mix well.
3. Saute 4 minutes or until vegetables are crisp-tender.
4. Add mustard and hot sauce; stir until well blended.
5. Stir in all remaining ingredients except lemon juice; cover.
6. Reduce heat to low; simmer 8 minutes or untill chicken is cooked through, stirring occasionally.
7. Stir in lemon juice.

olive oil, onions, celery, radishes, ground cumin, poupon, hot sauce, chicken broth, fresh spinach leaves, boneless skinless chicken breasts, chickpeas, fresh parsley, lemon juice

Taken from www.kraftrecipes.com/recipes/spiced-indian-stew-107500.aspx (may not work)