Moroccan Spiced Chicken and Rice

This was actually quite good with a slightly different flavor but in a good way. The raisins were actually not as weird as they might seem. This is also a cheap meal to make.

6 cups cooked white or brown rice (that is two cups dry rice with 4 cups water)
1 Tbsp. Cumin
1 1/2 tsp. salt
1 tsp. ground pepper
1 1/2 tsp. paprika
6 chicken thighs, skin removed
2 Tbsp. olive oil
3 cloves garlic, finely chopped (or I just grate mine)
1 can (12 fl. oz.) evaporated milk
1 can (14.5 oz.) diced tomatoes, drained
2/3 cup raisins
3 tbsp. lemon juice
1/2 cup toasted slivered almonds (optional)

Preheat oven to 375 degrees. Grease 13x9 baking dish.
Combine cumin, salt, pepper and paprika in small bowl. Sprinkle about half of the seasoning over the chicken (both sides).

Heat olive oil and garlic over medium-high heat in large skillet. Brown chicken a couple of minutes on both sides.

Meanwhile, combine cooked rice, milk, tomatoes, raisins, lemon juice and remaining spice blend in pan. Place thighs on the rice mixture. Bake 40 min. or until Chicken is no longer pink in center. Sprinkle with almonds before serving.

Tip: Boneless chicken thighs can also be used. Reduce baking time by 10-15 min.