3 lb. fryer chicken, cut up
1 c. rice
1 sm. diced onion
10 1/2 oz. consomme soup
1/2 c. raisins
1/2 tsp. salt
1/4 tsp. cinnamon

Heat 1 tablespoon oil in skillet, add rice and onion. Cook until light brown, place in 13 x 9 inch baking pan. Add soup and water to make 2 cups, add raisins, pour over rice. Remove fat and 1/2 of skin from chicken.

Combine flour, salt and pepper and cinnamon. Dredge chicken in flour mix. Brown chicken in 2 tablespoons oil. Place chicken on top of rice. Cover and bake at 350 degrees for 1 hour, uncover and bake another 1/2 hour longer.