Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes.
Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes.
Serve over rice and top with the toasted almonds.
Preheat oven to 350. Season the chicken breasts with salt and pepper. Cook for 20-30 minutes depending on size of chicken breasts.
Using blender put jalapeno, cilantro, basil, Parmesan, ginger, honey, garlic, lime, olive oil, mayo. Blend well. Salt and pepper to taste.
To serve I let the chicken breasts rest 5 minutes and then top with the sauce.
Preheat oven to 400.
Wash and pat dry drumsticks. Spray a 9x13 pan and place the chicken in it.
Combine ingredients and mix well. Pour on top of the chicken and cover thoroughly. I did this twisting with tongs.
Cook in oven for 30 minutes. Take chicken out and turn over. Cook for an additional 30 minutes. Take out again and turn cook for remaining 15 minutes.
Ready to serve.