MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Moroccan Chicken
  Categories: Diabetic, Poultry, Low-fat/cal
       Yield: 6 servings
  
       3 lb Chicken; cut into serving           2    Bay leaves
            -pieces or                        1/2 ts Ground allspice
       4    Split chicken breasts               1 ts Dried thyme leaves
       8    Dried figs; snipped               1/2 c  Green peper; chopped
       1    8-oz can tomato sauce                    -optional
     1/2 c  Onion; chopped                      2 T  Sesame seeds; toasted or
       2 cl Garlic; minced                      2 T  Almonds; slivered
     1/4 c  White wine or apple juice      
  
   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
  
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