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Doing is a quantum leap from imagining. Thinking about swimming isn't much like actually getting in the water. Actually getting in the water can take your breath away. The defense force inside of us wants us to be cautious, to stay away from anything as intense as a new kind of action. Its job is to protect us, and it categorically avoids anything resembling danger. But it's often wrong. Anything worth doing is worth doing too soon. - Barbara Sher

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Home >> Articles >> Recipes

Moroccan Chicken

Note: Make this with the Moroccan Stuffed Acorn Squash

Yields: Enough for 2

2 tbsp vegetable oil
1 pound of chicken breast halves
1/2 cup chopped onion
1 minced garlic clove
1.75 cups salsa
1/2 cup water
1/4 cup raisins
2 tbsp liquid honey
1.5 tsp cumin
1 tsp cinnamon
1/2 cup toasted slivered almonds

Preheat oven to 325. Heat oil in a large frying pan and brown chicken. Place chicken in a baking dish. Lightly saute onion and garlic. Spoon over chicken.

Combine salsa, water, raisins, honey, cumin and cinnamon. Pour over chicken. Cover and bake for 1 hour. Sprinkle with almonds.

Don't forget to eat with only your hands.




  

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