Moroccan Chicken Tagine Hl

2 frozen barbecued chickens with sauce -- defrosted

--kosher precooked 8 ounces frozen chopped peppers & onions

1/2 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

1/2 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.

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"

Formatted by Gail Shermeyer <4paws@netrax.net>.