Add cumin, cinnamon and currants and the salsa on chicken goes
Moroccan. So yummy!

Moroccan Chicken

1 1/2 lbs Boneless Skinless Chicken Breasts (4-6 depending on size)
2 tsp veg oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups salsa
1/2 cup water
1/4 cup currants (raisins/sultanas)
2 Tbs liquid honey
1 1/2 tsp cumin
1 tsp cinnamon
slivered almonds (optional)

1. In non-stick pan brown chicken, place in baking dish
2. Sautee onion & garlic in oil, spoon over chicken.
3. Combine rest of ingredients(except almonds), pour over chicken &
onions.
4. Cover baking dish, bake 1 hour at 325 degrees.
5. Optional - sprinkle almonds on top of served portions.