Moroccan-style Crockpot Chicken

[April B.]

From: "Joleene" <[e-mail]>
Subject: More Soulful Recipes - December 15th, 2003 (Part 2)
Date: Mon, 15 Dec 2003 20:12:14 -0500


More Soulful Recipes - December 15th, 2003 (Part 2)
Publisher: Willie Crawford - Editor: Joleene

From: "Preston Pittman"
To: [e-mail]
Subject: Moroccan-style Crockpot Chicken


Moroccan-style Crockpot Chicken
This is another "Moroccan-style" recipe for the
crockpot - not authentic Moroccan, but nice
nevertheless.

Ingredients:
4 split chicken breasts
2 bay leaves
1/2 tsp ground allspice
1 tsp dried thyme leaves
8 dried figs; snipped
1/2 cup green pepper; chopped
1/2 cup onion; chopped
2 Tbsp sesame seeds; toasted
2 cloves garlic; minced
1/4 cup white wine or apple juice

Preparation:
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 on top before serving. This
makes six 3-oz servings.