Recipe - Moroccan Chicken Tagine (Hl)

2 Frozen barbecued chickens
with sauce, defrosted,
kosher precooked
8 ounce Frozen chopped peppers &
onions
One half cup Orangeflavored brandy
8 ounce Mixed dried fruits; cut in
half, see note
14 ounce Stewed tomatoes; partially
drained
2 teaspoon Fivespice powder
8 ounce Shredded carrots
2 teaspoon Garlic powder
2 tablespoon Honey
One half cup Lemon juice
2 cup Coarsely cut italian parsley
Sliced almonds
1 Sprig italian parsley; for
garnish

Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken
into 8 pieces and place, skin side up, in a baking pan. Remove any fat from
reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of
remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes,
fivespice powder, carrots, garlic powder, honey, lemon juice and parsley.
Partially cover and microwave on high 7 minutes, until fruits are
forktender.

Pour sauce and its contents over chicken and marinate overnight. Sprinkle
with almonds and bake in preheated 350degree oven for 45 minutes until
heated completely through. Garnish with parsley before serving. This goes
beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf,
which microwaves in 8 minutes. Just follow the package directions.

Yield: 10 to 12 servings

Note: You can also use dried Mission figs

Nutritional information per serving: Calories: 374, Protein: 35 grams,
Carbohydrates: 35 grams, Fat: 5 grams, Cholesterol: 88 milligrams, Sodium:
363 milligrams.

Recipes courtesy of Myra Chanin, aka "Mother Wonderful"

Recipe by: RECIPE FOR HEALTH SHOW #RHJ017

Posted to MCRecipe Digest V1 #844 by 4paws@netrax.net (ShermeyerGail) on
Oct 13, 1997