I recently starting cooking with spices like cinnamon in savory dishes and the first time I made this one "I fell in love." I'm a fan of chicken and anything you can cook in the oven. This dish will bring a touch of Morocco to your family's dinner table. You can enjoy the leftovers cold, if there is any.

1/2 cup honey
2 garlic cloves, minced or pressed
1 tablespoon Watkins grapeseed oil
1 teaspoon Watkins lemon peel or grated fresh rind
1 tablespoon lemon juice
3-4 pounds chicken parts
1 cup raisins
1 cup almonds slivered
Watkins ground nutmeg
Watkins ground cloves
Watkins ground cinnamon
Salt and Watkins black pepper

Preheat the oven to 350 deg F. Combine the honey, garlic, oil, lemon rind and juice in a bowl. Place the chicken skin side up in a 4 quart casserole dish and drizzle half the honey mixture over the meat. Sprinkle the chicken with the spices, almonds and raisins. Pour the rest of the honey mixture over top. Bake for about an hour and a half basting with the sauce every half hour. When the meat starts to brown flip the chicken pieces over. Remove from the oven and baste with the sauce before serving.