Moroccan Chicken I

Ingredients

 * 3 lbs chicken, cut into serving
 * -pieces or
 * 4 split chicken breasts
 * 8 dried figs, snipped
 * 1 8-oz can tomato sauce
 * 1/2 cup onion, chopped
 * 2 cl garlic, minced
 * 1/4 cup white wine or apple juice
 * 2 bay leaves
 * 1/2 tsp ground allspice
 * 1 tsp dried thyme leaves
 * 1/2 cup green peper, chopped
 * -optional
 * 2 tbsp sesame seeds, toasted or
 * 2 tbsp 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 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.