Step 1

In a small bowl stir together the 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 the chicken and let rest for 30 minutes.

Step 2

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 1 1/2 tablespoons oil to the skillet.  Add  carrots and onions; cook until the onion starts to become translucent and slightly brown on the edges.

Step 3

Reduce heat to low and stir in the 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 the chicken over once. If desired garnish with lemon slices and toasted slivered almonds.