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Ingredients: Three pounds of chicken, cut into serving -pieces or four split chicken breasts Eight dried figs, snipped One 8-ounce can of tomato sauce 1/2 cup onion, chopped 2 cloves 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 pepper, chopped -optional 2 tablespoons sesame seeds, toasted or 2-tablespoons almonds, slivered 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 six hours or cook in oven on low heat about two 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 recipe makes six, 3-ounce servings. Food exchanges: three lean meats, one fruit, and one vegetable. Calories: 241 Protein, 22g Carbohydrate 22g Fat 7g Sodium 270mg Cholesterol 55mg |