*  Exported from  MasterCook  *

                      Moroccan Chicken Tagine (Hl)

Recipe By     : RECIPE FOR HEALTH SHOW #RHJ017
Serving Size  : 12   Preparation Time :0:00
Categories    : Chicken-Pl                       Bbq-pl
               Grill/Broil-Pl

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    frozen barbecued chickens with sauce -- defrosted
                       --kosher precooked
  8      ounces        frozen chopped peppers & onions
    1/2  cup           orange-flavored brandy
  8      ounces        mixed dried fruits -- cut in half
                       --see note
 14      ounces        stewed tomatoes -- partially drained
  2      teaspoons     five-spice powder
  8      ounces        shredded carrots
  2      teaspoons     garlic powder
  2      tablespoons   honey
    1/2  cup           lemon juice
  2      cups          coarsely cut italian parsley
                       sliced almonds
  1      sprig         italian parsley -- for garnish

Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken
into 8 pieces and place, skin side up, in a baking pan. Remove any fat from
reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of
remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes,
five-spice powder, carrots, garlic powder, honey, lemon juice and parsley.
Partially cover and microwave on high 7 minutes, until fruits are fork-tender.

Pour sauce and its contents over chicken and marinate overnight. Sprinkle
with almonds and bake in preheated 350-degree oven for 45 minutes until
heated completely through. Garnish with parsley before serving. This goes
beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf,
which microwaves in 8 minutes. Just follow the package directions.

Yield: 10 to 12 servings

Note: You can also use dried Mission figs

Nutritional information per serving: Calories: 374, Protein: 35 grams,
Carbohydrates: 35 grams, Fat: 5 grams, Cholesterol: 88 milligrams, Sodium:
363 milligrams.

Recipes courtesy of Myra Chanin, aka "Mother Wonderful"

Formatted by Gail Shermeyer <[email protected]>.



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