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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Moroccan	Diabetic, Poultry, Low-fat/cal	6	Servings

INGREDIENTS

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

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

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