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Moroccan Chicken with California Figs Recipe Video
|Chicken breast boneless skinless||3 Pound, cut into serving size pieces|
|Dried california figs||200 Gram, snipped|
|Tomato sauce||8 Ounce|
|Onion||1⁄2 Cup (8 tbs), minced|
|Garlic||2 Clove (10 gm), minced|
|White wine/Apple juice||1⁄2 Cup (8 tbs)|
|Allspice||1⁄2 Teaspoon, grounded|
|Dried thyme leaves||1 Teaspoon|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Sesame seeds/Almond||2 Tablespoon, toasted (Optional)|
|Olive oil||2 Tablespoon|
Calories 678 Calories from Fat 143
% Daily Value*
Total Fat 16 g25%
Saturated Fat 2.8 g14.2%
Trans Fat 0.1 g
Cholesterol 197.3 mg65.8%
Sodium 237.9 mg9.9%
Total Carbohydrates 45 g14.8%
Dietary Fiber 8 g32.2%
Sugars 28.5 g
Protein 83 g166%
Vitamin A 10.5% Vitamin C 48.8%
Calcium 24.5% Iron 39.2%
*Based on a 2000 Calorie diet
1. In a skillet add in the olive oil, followed by chicken. Brown the chicken from both the sides.
2. Add in the garlic, onion, bay leaf, figs, thyme, all spice, green pepper and tomato sauce.
3. Pour in the white wine and cover the pot simmer for 30 minutes on low heat.
4. Garnish Moroccan Chicken with sesame seeds and serve with dinner bread and enjoy!
May also place covered skillet in oven at 325°F and cook for 2 hours, until chicken is done, or turn into crockpot and cook on low for about 6 hours, until chicken is done.