Moroccan Chicken Diabetic Poultry
Last updated 6/12/2012 12:55:23 AM. Recipe ID 17277. Report a problem with this recipe.
Title: Moroccan chicken
Categories: Diabetic, Poultry, Low-fat/cal
Yield: 6 Servings
3 lb Chicken; cut into serving
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
2 T Sesame seeds; toasted or
2 T 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.
Didn't find the recipe you were looking for? Search for more here!