MOROCCAN CHICKEN (Thursday) Makes 8 servings Preparation time: 10 minutes Cooking time: 4 hours on high; 8 hours on low 2 tablespoons pickling spice (such as McCormick or another brand) 1 large onion, cut into thin wedges 3 to 3 1/2 pounds bone-in skinless chicken thighs 1/4 cup flour 1 teaspoon garlic salt 1/4 teaspoon turmeric 1 (14-ounce) can fat-free chicken broth 1 (14.5-ounce) can drained no-salt-added or regular diced tomatoes 1 cup (about 6 ounces) pitted dates 1/2 cup sliced almonds Place pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string; set aside. Layer onion and chicken in a slow cooker. In a small bowl, mix flour, garlic salt and turmeric. Sprinkle over chicken. Add pickling spice bundle, broth, tomatoes, dates and almonds. Cover. Cook 4 hours on high or 8 hours on low. Remove spice bundle and serve. Per serving: 320 calories, 27 grams protein, 13 grams fat (36 percent calories from fat), 3 grams saturated fat, 25 grams carbohydrate, 86 milligrams cholesterol, 299 milligrams sodium, 4 grams fiber. COPYRIGHT 2008 UNIVERSAL PRESS SYNDICATE. This feature may not be reproduced or distributed electronically, in print or otherwise without the written permission of uclick and Universal Press Syndicate.
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