Moroccan Chicken

Moroccan Chicken

6 Servings
3 lb chicken,cut into serving
-pieces o
4 split chicken breasts
8 dried figs,snipped
1 8-oz can tomato sauce
1/2 c onion,chopped
2 cl garlic,minced
1/4 c white wine (or apple juice)
2 bay leaves
1/2 t allspice,Ground
1 t thyme leaves,Dried
1/2 c green peper,chopped
-optional
2 T sesame seeds,toasted or
2 T 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 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.