Moroccan Chicken Tagine(Hl)

* 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 <4paws@netrax.net>.



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