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Moroccan Chicken

3 lb Chicken, cut into serving pieces or
4 Split chicken breasts
8 Dried figs, snipped
1 (8 oz) can tomato sauce
1/2 cup Onion, chopped
2 clove Garlic, minced
1/4 cup White wine or apple juice
2 Bay leaves
1/2 tsp Ground allspice
1 tsp Dried thyme leaves1/2 cup Green pepper, chopped-optional
2 Tbsp Sesame seeds, toasted or
2 Tbsp Almonds, slivered

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, Potassium 553 mg, Cholesterol 55 mg.

Source: Special Celebrations and Parties Cookbook, American Diabetes Association.

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