| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Omaha |
Main dish, Potatoes, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
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 |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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