Moroccan Chicken

6 Servings

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Moroccan Chicken Ingredients

3 lb Chicken; cut into serving	2 Bay leaves
4 Split chicken breasts	1/2 ts Ground allspice
8 Dried figs; snipped	1 ts Dried thyme leaves
1 8-oz can tomato sauce	1/2 c Green peper; chopped
1/2 c Onion; chopped	2 tb Sesame seeds; toasted or
2 cl Garlic; minced	2 tb Almonds; slivered
1/4 c White wine or apple juice

Instructions for Moroccan Chicken

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: ChickenCuisine: Uncategorized