Recipe - Moroccan Chicken

3 pound Chicken; cut into serving
pieces or
4 Split chicken breasts
8 Dried figs; snipped
1 8oz can tomato sauce
One half cup Onion; chopped
2 cl Garlic; minced
One fourth cup White wine or apple juice
2 Bay leaves
One half teaspoon Ground allspice
1 teaspoon Dried thyme leaves
One half 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 2035 minutes depending on thickness of chicken pieces.
Sprinkle sesame seeds or almonds on top before serving. This makes
six 3oz 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