Moroccan chicken tagine (hl)

Yield: 12 Servings

Measure Ingredient
2 Frozen barbecued chickens with sauce, defrosted, kosher precooked
8 ounces Frozen chopped peppers & onions
½ 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
½ 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" Recipe by: RECIPE FOR HEALTH SHOW #RHJ017 Posted to MC-Recipe Digest V1 #844 by 4paws@... (Shermeyer-Gail) on Oct 13, 1997

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