Recipe of Moroccan Chicken - Food Recipes

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