Moroccan Chicken with Prunes, Honey, Toasted Almonds & Cinammon

1 Tablespoon olive oil
6 6 ounce boneless, skinless chicken breasts
1 Tablespoon chicken broth
Salt and pepper to taste
6 Ounces prunes, diced
1 Tablespoon honey
1/2 Cup golden raisins
1/2 Cup water
1/2 Cup toasted almonds
2 Teaspoons cinnamon
3 Ripe tomatoes, peeled and seeded

In the oil brown the chicken breasts on both sides.

Add cinnamon, tomatoes, broth and salt and pepper. Bring to a boil, lower heat and simmer for 20 minutes.

Add prune mixture to chicken and simmer for an additional 5 minutes.

Top with toasted almonds. Serve over rice or couscous.

Serves six