Potatoes with Spiced Chicken Topping
chicken, boned, skinned, cut into strips
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.
Cut an X in top of baked potatoes; pinch sides of potatoes to fluff.
Top with chicken mixture.