Moroccan Chicken

Course : Chicken
Serves: 6
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3 pounds chicken -- cut into serving
4 medium split chicken breasts
8 medium dried figs -- snipped
8 ounces tomato sauce
1/2 cup onion -- chopped
2 cloves garlic -- minced
1/4 cup white wine or apple juice
2 pieces bay leaves
1/2 teaspoon ground allspice
1 teaspoon dried thyme leaves
1/2 cup green pepper chopped optional
2 tablespoons sesame seeds -- toasted or
2 tablespoons almonds -- slivered

Preparation / Directions:

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.~


Nutritional Information:

472 Calories (kcal); 29g Total Fat; (54% calories from fat); 31g Protein; 23g Carbohydrate; 149mg Cholesterol; 347mg Sodium

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