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.
Cajun Country -- New Iberia, Louisiana