8 THIGHS brOILER-FRYER,SKINNED 1/2 ts SALT 16 oz WHOLE TOMATOES CHOPPED 1/2 ts CUMIN 1/2 c GOLDEN RAISINS 1/8 ts RED PEPPER 1 tb CHOPPED GREEN CHILIES 2 tb VEGETABLE OIL 1 ts SUGAR 1/2 c CHOPPED ONIONS 1 ts CINNAMON 1/4 c LICED ALMONDS IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL brOWN ON ALL SIDES. ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.DRAIN OFF EXCESS FAT.ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.UNCOVER A COOK FIVE MINUTES LONGER.SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.SPRINKLE WITH ALMONDS.MAKES FOUR SERVINGS.