Moroccan Chicken I

Description
This makes six 3-oz servings.

Ingredients

 * 3 lbs chicken, cut into serving pieces or 4 split chicken breasts
 * 8 dried figs, snipped
 * 1 x 8-oz can tomato sauce
 * ½ cup onion, chopped
 * 2 cloves garlic, minced
 * ¼ cup white wine or apple juice
 * 2 bay leaves
 * ½ tsp ground allspice
 * 1 tsp dried thyme leaves
 * ½ cup green pepper, chopped (optional)
 * 2 tbsp sesame seeds, toasted or 2 tbsp almonds, slivered

Directions

 * 1) Skin chicken.
 * 2) Place in a pot or hearty skillet.
 * 3) Add remaining ingredients, except sesame seeds or almonds.
 * 4) Cover and cook in a slow cooker about 6 hours or cook in oven on low heat about 2 hours.
 * 5) 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.
 * 6) Sprinkle sesame seeds or almonds on top before serving.

Nutritional information

 * 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, potassium 553 mg, cholesterol 55 mg.