Moroccan chicken
Yield: 6 servings
Ingredients:
- 3 lb Chicken; cut into serving 2 Bay leaves -pieces or 1/2 ts Ground allspice
- 4 Split chicken breasts 1 ts Dried thyme leaves
- 8 Dried figs; snipped 1/2 c Green peper; chopped
- 1 8-oz can tomato sauce -optional
- 1/2 c Onion; chopped 2 T Sesame seeds; toasted or
- 2 cl Garlic; minced 2 T Almonds; slivered
- 1/4 c White wine or apple juice
Instructions:
Skin chicken. Place in a pot or hearty skillet. Add remaining ingredients except sesame seeds or almonds. Cover and cook in a slow cooker about 6 hours or cook in oven on low heat about 2 hours. For faster cooking bring to a boil on top of range reduce heat to low and cook for 20-35 minutes depending on thickness of chicken pieces. Sprinkle sesame seeds or almonds on top before serving. This makes six 3-oz servings. Food Exchanges: 3 lean meats 1 fruit 1 vegetable. Calories per serving: 241 Protein 22 g Carbohydrate 22 g Fat 7 g Sodium 270 mg Potatosium 553 mg Cholesterol 55 mg. Source: Special Celebrations and Parties Cookbook American Diabetes Association. Shared and MM by Judi M. Phelps
