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LOCATION: Recipes >> African >> Moroccan Chicken 05

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Moroccan Chicken
Yield: 4 servings

5 chicken breasts, boned, skinned
1/2 cup California dried figs, finely chopped
3 Tbsp chopped almonds
1 Tbsp honey
1/2 tsp allspice
2 Tbsp flour
1 Tbsp sesame seeds
2 Tbsp butter

8 oz tomato sauce
1 tsp onion
1 tsp onion powder
1/4 cup dry white wine
1 Tbsp honey
1/2 tsp allspice
1/4 tsp salt
1/8 tsp garlic powder

chopped almonds
sesame seeds

Working one at a time, place chicken breasts between two sheets of
waxed paper. Pound with flat side of mallet until about 1/4 inch
thick. in a small bowl, combine chopped figs, almonds, honey and
allspice; mix well. Place a spoonful of fig mixture in center of
each flattened fillet. Roll up; secure with toothpicks. Dip each
roll in a mixture of flour and sesame seeds. Brown in butter in
an 8 or 9-inch skillet. Remove browned rolls from skillet. Add
tomato sauce, onion powder, wine, honey and spices to skillet.
Bring to a boil; add chicken breasts; cover and simmer for about
30 minutes. Sprinkle with more chopped almonds and sesame seeds
to serve. Serve over fluffy rice.

Makes 4 - 5 servings.


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