Moroccan Chicken

Source: Angela Lowry

3 lb Chicken; cut into serving -pieces or 4 Split chicken breasts

2 Bay leaves

1/2 tsp Ground allspice

1 tsp Dried thyme leaves

8 Dried figs; snipped

1/2 cup Green pepper; chopped

1 8 oz can tomato sauce

1/2 cup Onion; chopped

2 Tbsp Sesame seeds; toasted or

2 cloves Garlic; minced

2 Tbsp Almonds; slivered

1/4 cup White wine or pear juice

Skin chicken. Place in a pot or hearty skillet. Add remaining ingredients, except sesame seeds or almonds. Cover and cook in a slow cooker about 6 hours or cook in oven on low heat about 2 hours. For faster cooking, bring to a boil on top of range, reduce heat to low, and cook for 20-35 minutes depending on thickness of chicken pieces. Sprinkle sesame seeds or almonds on top before serving.