Moroccan Chicken
Ingredients
3 pounds chicken, cut into serving pieces, or 4 split chicken breasts
8 dried figs, snipped
8-oz. can tomato sauce
1/2 C. onion, chopped
2 cloves garlic, minced
1/4 C. white wine, or apple juice
2 bay leaves
1/2 tsp. ground allspice
1 tsp. dried thyme leaves
1/2 C. green pepper, chopped optional
2 Tbsp. sesame seeds, toasted, or 2 Tbsp. almonds, slivered
Cooking Instructions
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 20 to 35 minutes, depending on thickness of chicken pieces. Sprinkle sesame seeds or almonds on top before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)