POTATOES MARRAKESH                     Servings: 4

4   med.      potatoes                 2   T.    flour
1 1/4 c.      chicken broth            1/4 c.    olive oil
3   T.        lemon juice              1/2 c.    slivered almonds
1   tsp.      ground cinnamon          1   c.    chopped onion
1   tsp.      paprika                  2   cloves garlic, chopped
1/4 tsp.      salt                     1/2 tsp.  hot pepper sauce
1   lb.       chicken breasts          1/4 c.    raisins

    Bone, skin and cut chicken into strips.  Scrub potatoes, dry, and
prick with fork.  Bake potatoes at 425F until soft, about 55-65 minutes.
In a large skillet, heat oil, and saute almonds until golden brown.  Add
onion and garlic, saute until tender.  Add chicken and continue cooking,
stirring, until chicken turns white.  Sprinkle with flour and mix well.
Combine broth, lemon juice, cinnamon, paprika, salt and pepper sauce.
Gradually add to chicken mixture, stirring constantly, until it boils and
thickens.  Stir in raisins.  Simmer 3 minutes.  Cut a wedge in the tops
of hot potatoes and spoon on topping.

Source: The BALTIMORE SUN