Moroccan Chickendiabetic, lowfat, poultry 3 lb chicken; cut into serving pieces o 4 split chicken breasts 8 dried figs; snipped 1 8-oz can tomato sauce 1/2 cup onion; chopped 2 centiliter garlic; minced 1/4 cup white wine or apple juice 2 bay leaves 1/2 teaspoon ground allspice 1 teaspoon dried thyme leaves 1/2 cup green peper; chopped optional 2 tablespoon sesame seeds; toasted or 2 tablespoon 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, Potatosium 553 mg, Cholesterol 55 mg. Source: Special Celebrations and Parties Cookbook, American Diabetes Association. Shared and MM by Judi M. Phelps |
