Moroccan Chicken

 Moroccan Chicken

1.5 lbs boneless chicken breasts

2 tbsp vegetable oil

1/2 cup diced onion

2 cloves garlic, minced 

2 cups salsa

1/2 cup chicken stock

1/4 cup raisins 

2 tbsp honey 

1 tsp cinnamon 

1 1/2 tsp cumin

1/2 cup slivered almonds 

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside. 

In a medium sautee pan, brown chicken on both sides in oil and place in a prepared baking dish. 

Toast almonds in a small pan and set aside. 

Add onion and garlic to the same pan and sautee until onion has softened. Add the salsa, chicken stock, raisins, honey, cinnamon and cumin. Simmer 10 minutes and pour over the chicken. 

Cover baking dish and bake 45 - 60 minutes until cooked through. 

Remove from over, sprinkle with toasted almonds and serve.