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Moroccan Chicken - meat

Posted by : Lita Lotzkar

      Yield: 6 servings

      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

  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

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