*  Exported from  MasterCook  *
                        Moroccan Chicken Tagine (Hl)
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chicken-Pl                       Bbq-pl
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    frozen barbecued chickens with sauce -- defrosted
                         --kosher precooked
    8      ounces        frozen chopped peppers & onions
      1/2  cup           orange-flavored brandy
    8      ounces        mixed dried fruits -- cut in half
                         --see note
   14      ounces        stewed tomatoes -- partially drained
    2      teaspoons     five-spice powder
    8      ounces        shredded carrots
    2      teaspoons     garlic powder
    2      tablespoons   honey
      1/2  cup           lemon juice
    2      cups          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,
 five-spice powder, carrots, garlic powder, honey, lemon juice and parsley.
 Partially cover and microwave on high 7 minutes, until fruits are fork-tender.
 Pour sauce and its contents over chicken and marinate overnight. Sprinkle
 with almonds and bake in preheated 350-degree 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”
 Formatted by Gail Shermeyer <4paws@netrax.net>.
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