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Moroccan Chicken

diabetic, low-fat, moroccan, 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

Yield: 6 servings

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