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Sunday Supper and more

Imagine you are in sunny southern Spain

Spanish-style chicken with almonds, raisins, and olives (Sally Pasley Vargas for The Boston Globe)
Start with Spanish-style chicken with almods, raisins, and olives
Chicken chilaquiles with red chili sauce (Sally Pasley Vargas for The Boston Globe)
End with Chicken chilaquiles with red chili sauce
By Sally Pasley Vargas
Globe Correspondent / February 17, 2010

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By stovetop is an easy way to travel to southern Spain. The flavors of that sunny region - oranges, almonds, olives, sherry, and raisins - can brighten any dish. Here, the garnishes go with chicken breasts that marinate for half an hour and cook in less than half that time. (Full article: 298 words)

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