Submitted by: Carla H.
I love this recipe for its complexity of flavor and texture. It has a wonderful spicy-sweet flavor that doesn't overwhelm your tastebuds. And the golden raisins will be a welcome surprise to your mouth!
1 can (16 ounces) whole tomatoes, chopped
1/2 cup golden raisins
1 tablespoon chopped green chilies
1 teaspoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
8 skinless broiler/fryer chicken thighs
1/2 cup chopped onion
Hot cooked rice
1/4 cup sliced almonds
Mix together the tomatoes, raisins, chilies, sugar, cinnamon, salt, cumin and red pepper in a small bowl; set aside.
Heat the oil in large skillet over medium-high heat. Add chicken and cook, turning to brown all sides, about 10 minutes. Add the onion. Cook and stir onion 2 to 3 minutes until soft. Drain off the excess fat.
Add the tomato mixture. Reduce the heat to medium. Cover and cook for about 15 minutes or until the chicken is fork-tender. Uncover and cook for 5 minutes longer.
Serve the chicken and sauce over the hot cooked rice. Sprinkle with almonds.
Makes 4 servings.