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Moroccan Chicken

Dried Figs in Moroccan Chicken

A lot of flavor is added to Moroccan Chicken breasts when made with the marvelous Moroccan flavors.


3 pounds chicken, cut into serving pieces
8 dried figs, snipped
1 8-ounce can 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


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 to 35 minutes depending on thickness of chicken pieces.

Sprinkle sesame seeds or almonds on top before serving.

Nutrition Information

Recipe makes 6 servings.
Serving size: 3 ounces
Calories: 241; Total Fat: 7g; Cholesterol: 55mg; Sodium: 270mg; Carbohydrates: 22g Protein: 22g

Food exchanges: 3 lean meats, 1 fruit, and 1 vegetable

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