Moroccan Chicken
| Yield: | 4 Servings |
| Categories: | Main Dishes, Poultry |
| 5 | Chicken breasts | |
| DIVIDER | -- boned, skinned | |
| 1/2 | c | California dried figs |
| DIVIDER | -- finely chopped | |
| 3 | tb | Chopped almonds |
| 1 | tb | Honey |
| 1/2 | ts | Allspice |
| 2 | tb | Flour |
| 1 | tb | Sesame seeds |
| 2 | tb | Butter |
| SAUCE | ||
| 8 | oz | Tomato sauce |
| 1 | ts | Onion |
| 1 | ts | Onion powder |
| 1/4 | c | Dry white wine |
| 1 | tb | Honey |
| 1/2 | ts | Allspice |
| 1/4 | ts | Salt |
| 1/8 | ts | Garlic powder |
| TO SERVE | ||
| Chopped almonds | ||
| Sesame seeds | ||
| Hot, fluffy rice |
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