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| 3 x ca. 450 g | Chicken; cut into serving pieces or |
| 4 | Split chicken breasts |
| 8 | Dried figs; snipped |
| 1 | 8-oz can tomato sauce |
| 1/2 Tasse | Onion; chopped |
| 20 Milliliter | Garlic; minced |
| 1/4 Tasse | White wine or apple juice |
| 2 | Bay leaves |
| 1/2 Teelöffel | Ground allspice |
| 1 Teelöffel | Dried thyme leaves |
| 1/2 Tasse | Green peper; chopped optional |
| 2 Teelöffel | Sesame seeds; toasted or |
| 2 Teelöffel | Almonds; slivered |
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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. This makes six 3-oz servings.
Food Exchanges: 3 lean meats, 1 fruit, 1 vegetable. Calories per serving: 241, Protein 22 g, Carbohydrate 22 g, Fat 7 g, Sodium 270 mg, Potatosium 553 mg, Cholesterol 55 mg.
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