Recipe: Moroccan Chicken

Title: Moroccan Chicken
Categories: Diabetic, Poultry, Low-fat/cal
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

Shared and MM by Judi M. Phelps

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