Chicken Morocco

Chicken Morocco Ingredients

1 c Uncooked bulghur wheat	14 1/2 Ounce can stewed tomatoes;
4 Chicken thighs, skinned	1/2 c Prune juice; or orange juice
1/2 Onion; chopped	6 Pitted prunes; diced
1 tb Olive oil	1/4 ts Ground allspice

Instructions for Chicken Morocco

In a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and cook over low heat for 20 minutes. In skillet, brown chicken in oil over medium- high heat; drain. Stir in tomatoes, prune juice, prunes and allspice. Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally. Serve over bulghur. Recipe By : Low Fat, No Fat Cooking Fall 1996 p. 37 Posted to JEWISH-FOOD digest V96 #038 Date: Wed, 25 Sep 1996 17:16:07 -0400 From: Linda Shapiro- Naples Florida From: "Shoshana L. Boublil" To: jewish-food@eskimo.com Subject: another use for an etrog Message-ID: Content-Type: TEXT/PLAIN; charset=US-ASCII Here is another use for an etrog: As the etrog dries, it shrinks. So many take cloves and stick them into the etrog while it is still fresh. Leave spaces. As the etrog dries, the cloves will come together and create a lovely "Besamim" etrog for use during Havdalah. It will last a full year till next Sukkot. Shana Tova! Shoshana

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Allspice	Chicken	Olive Oil	Onion
Orange	Prune	Tomato	Wheat

Main dishes Courses- Poultry Chicken Olive oil Onion Orange Orange Juice Tomato Dinner

for flavor and categorization

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