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Note: Make this with the Moroccan Stuffed Acorn Squash
Yields: Enough for 2
2 tbsp vegetable oil
1 pound of chicken breast halves
1/2 cup chopped onion
1 minced garlic clove
1.75 cups salsa
1/2 cup water
1/4 cup raisins
2 tbsp liquid honey
1.5 tsp cumin
1 tsp cinnamon
1/2 cup toasted slivered almonds
Preheat oven to 325. Heat oil in a large frying pan and brown chicken. Place chicken
in a baking dish. Lightly saute onion and garlic. Spoon over chicken.
Combine salsa, water, raisins, honey, cumin and cinnamon. Pour over chicken. Cover and
bake for 1 hour. Sprinkle with almonds.
Don't forget to eat with only your hands.