Moroccan Chicken

In a small bowl, stir paprika, ginger, cumin, cinnamon, turmeric and cayenne. Sprinkle 1/3 of the mixture evenly over the chicken breasts. Set the rest of the spice mixture aside. Cover chicken and let rest for 30 minutes.

Add 1 1/2 tablespoons oil to a heavy skillet over medium heat. Add chicken and brown on both sides. Remove chicken to plate. Add remaining 1 1/2 tablespoons oil to the skillet. Add carrots and onions. Cook until onion starts to become translucent and slightly brown on the edges.

Reduce heat to low and stir in remaining spices. Cook for 1 minute, stirring constantly. Pour in chicken broth and fire roasted tomatoes, simmer for 2–3 minutes. Add raisins, lemon juice, and browned chicken breasts. Cover and simmer for 25–30 minutes, turning chicken over once.

If desired, garnish with lemon slices and toasted slivered almonds.