Title: Moroccan Chicken #2
Categories: Diabetic Lowfat Chicken
Yield: 6 Servings

3	lb	Chicken; cut into serving pieces or
4		Split chicken breasts
8		Dried figs; snipped
1		8-oz can tomato sauce
1/2	c	Onion; chopped
2	cl	Garlic; minced
1/4	c	White wine or apple juice
2		Bay leaves
1/2	ts	Ground allspice
1	ts	Dried thyme leaves
1/2	c	Green peper; chopped optional
2	tb	Sesame seeds; toasted or
2	tb	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

previous

next