| 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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