Instructions: Note 1: Original recipe used 2 Tbsp oil. I cut it back.

Note 2: Original recipe used regular or low sodium chicken broth

In a small bowl, soak the raisins in 1/2 C warm water until softened, about 20 min; drain the raisins.

Heat 2 tsp of the oil in a large nonstick skillet. Season the chicken on both sides with salt and pepper and add the breasts to the skillet. Cook over moderately high heat until golden on the bottom, about 5 min. Turn the breasts and cook until golden, about 4 min longer; transfer to a plate.

Heat the remaining 1 tsp oil in the skillet and repeat the process with the thighs.

Heat the remaining 1 tsp oil in skillet. Add the onion and saute over moderately high heat until translucent, about 6 min. Transfer to a bowl.

Arrange the thighs in the middle of the skillet and the breasts around the sides. Slip the lemon slices, sauteed onion and raisins between the chicken pieces and sprinkle with the cumin. Pour the chicken stock into the skillet and bring to a simmer over moderately high heat. Cover and simmer until the breasts are cooked through, about 10 min. Transfer the breasts to a large deep platter and cover with foil. Continue simmering the thighs, turning once, until cooked through, about 10 min longer. Add to the platter and surround with the lemon slices. Pour the sauce over the chicken and serve.

Make ahead. The cooked chicken can be refrigerated overnight. Rewarm in a 325F oven.

This was very good. I would even make it for company.

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