POTATOES WITH SPICED CHICKEN TOPPING

4 potatoes
1/4 cup olive oil
1/2 cup almonds, slivered
1 cup chopped onion
1 lb boneless, skinless chicken breasts, cut into strips
2 tbsp flour
1 1/4 cups chicken broth
3 tbsp lemon juice
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp salt
1/2 tsp hot pepper sauce
1/2 cup raisins

Scrub Potatoes; dry and prick with a fork. Bake in a 425 degree oven 55 to 60 minutes, until soft.

In large skillet, heat oil; saute almonds until golden brown. add onions and garlic; saute until tender. Add chicken; cook, stirring, until chicken turns white. Sprinkle with flour; mix well.

Combine broth, lemon juice, cinnamon, paprika, salt and hot pepper sauce. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer three minutes.

Cut an X in top of baked Potatoes; pinch sides of potatoes to fluff. Top with chicken mixture.

Servings: 4
Source: The Omaha World Herald, November 1983