Instructions:

Mix together spices. Dust the chicken with the ground spices. Spray lightly with vegetable oil. Sprinkle with coarse salt. Bring the chicken stock, carrots and onions to a boil in a heavy skillet. Lower heat and simmer for 5 minutes or until the vegetables are tender-crisp. Stir in honey, lemon juice and dates. Simmer for 1 minute or until the mixture is hot.

Meanwhile, grill, broil or pan-fry the chicken for 5 minutes per side or until cooked through. Remove from heat source and slice each fillet on the bias into thin strips. Arrange the sliced chicken, date mixture and sauce over the hot rice on a platter or individual serving plates. Sprinkle with the slivered almonds and garnish with green carrot tops. Makes 2 servings.