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Moroccan Chicken

4 small skinned and boned chicken breast halves, cut into 1-inch cubes
1 tablespoon olive oil
3 cups salsa
1/2 cup raisins
1/4 cup sliced ripe olives
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin

1. Cook chicken in hot oil in a Dutch oven over medium-high heat 5 minutes or until chicken is done. Stir in remaining ingredients. Reduce heat to low, and simmer 15 minutes.

Makes 4 servings.