---------- Recipe via Meal-Master (tm) v8.02

     Title: POTATOES WITH SPICED CHICKEN TOPPING
Categories: Main dish, Potatoes, Vegetables
     Yield: 4 servings

     4 ea Potatoes
   1/4 c  Olive oil
   1/2 c  Almonds slivered
     1 c  Onion chopped
     1 lb Chicken (boned and skinned),
          [cut into strips]
     2 tb Flour
 1 1/4 c  Chicken broth
     3 tb Lemon juice
     1 ts Ground cinnamon
     1 ts Paprika
   1/2 ts Salt
   1/2 ts Hot pepper sauce
   1/2 c  Raisins

 Scrub Potatoes; dry and prick with a fork. Bake in a 425 degree oven 55 to
 60 minutes, until soft.

 In large skillet, heat oil; saute almonds until golden brown. add onions
 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 three minutes.

 Cut an X in top of baked Potatoes; pinch sides of potatoes to fluff. Top
 with chicken mixture.

 MARGIE'S NOTE: This is quite good, although I leave the raisins and
 cinnamon out.

 From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Taken
 from: The Omaha World Herald (Nov. 1983)

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