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Moroccan Style Chicken (Meat)

Eileen Goltz.

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This recipe can be doubled or tripled.

1 tablespoon olive oil
1/4 cup chopped almonds
2 cloves garlic, minced
8 chicken thighs, skinned and boned
1 cup bottled Pesach salsa
1/4 cup water
2 tablespoons raisins
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
mashed or roasted potatoes

Instructions:

Heat oil in skillet over medium high heat until hot. Add the almonds and cook until golden brown. Remove them with a slotted spoon and set aside. Add garlic and chicken to same skillet that almonds were cooked in. Saute, turning once, for about 5 minutes or until browned. In a bowl combine the salsa, water, raisins, honey, cumin and cinnamon. Add the mixture to the chicken in the skillet and stir well. Reduce heat to medium, cover and cook. Stir and baste occasionally for 20 minutes. Add more water if necessary. Serve over mashed or roasted potatoes. Top with chopped almonds. 

Notes: This recipe can be doubled or tripled.