Topped Potatoes

4 Idaho potatoes (7 to 9 oz each)

1/4 cup olive oil

1/2 cup slivered almonds

1 cup chopped onion

2 cloves garlic, chopped

1 lb boned and skinned chicken breasts or thighs, cut in strips

2 tbs flour

1-1/4 cups chicken broth

3 tbs lemon juice

1 tsp ground cinnamon

1 tsp paprika

1/4 tsp salt

1/2 tsp hot pepper sauce

1/4 cup raisins

Scrub potatoes, dry and prick with a fork. Bake in a 425F oven 55 to 65 minutes, until soft. In large skillet heat oil, saute almonds until golden brown. Add onion 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 3 minutes. Spoon evenly over blossomed potatoes.

Yield: 4 servings.

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Cajun Country -- New Iberia, Louisiana