Heat a roasting pan in a 425°F (220°C) preheated oven. Cut drained tomatoes in half. Toss tomatoes with chicken, onion, garlic, olive oil, raisins, cumin, cinnamon, salt and pepper until well combined. Spread mixture evenly over the heated pan. Roast for 30 min. or until chicken
is cooked through and the vegetables are tender.
Carefully drain off and discard any accumulated pan juices. Add spinach and cover pan with foil. Return to oven and roast for an additional 5 min. Remove foil and stir in balsamic vinegar. Serve over couscous.
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