Potatoes with Spiced Chicken Topping
Yield
4 servingsPrep
10 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| ¼ | cup |
olive oil
|
|
| ½ | cup |
almonds
slivered |
*
|
| 1 | cup |
onions
chopped |
|
| 1 | pound |
chicken
boned, skinned, cut into strips |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
chicken broth
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 59 | ml |
olive oil
|
|
| 118 | ml |
almonds
slivered |
*
|
| 237 | ml |
onions
chopped |
|
| 453.6 | g |
chicken
boned, skinned, cut into strips |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 296 | ml |
chicken broth
|
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 118 | ml |
raisins, seedless
|
|
Directions
Scrub Potatoes; dry and prick with a fork.
Bake in a 425 degree F oven 55 to 60 minutes, until soft.
In large skillet, heat oil; sauté almonds until golden brown.
add onions and garlic; sauté 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.
