Potatoes With Spiced Chicken Topping

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Potatoes With Spiced Chicken Topping

main dish, vegetables, potatoes

4 each potatoes
1/4 cup olive oil
1/2 cup almonds slivered
1 cup onion chopped
1 lb chicken (boned and skinned),
1 [cut into strips]
2 tablespoon flour
1 1/4 cup chicken broth
3 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/2 cup 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)