• 2 Lbs. ground chicken, thawed if frozen
• 1 onion\cooked, chopped
• 1 clove garlic, minced
• 1 Lbs. Italian style peeled tomatoes
• 1/2 tsp. salt (optional)
• 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/4 tsp. chili powder
• 1/2 cup black olives, sliced
• 1/4 cup raisins
• 2 egg, hardboiled and sliced
• 1/2 Lbs. frozen corn, thawed
• 1 Tbs. all purpose flour
• 1 Tbs. skim milk
• 2 Tbs. unsalted butter
• 2 egg, hardboiled and sliced
• 1 tsp. sugar

Preheat oven to 350° F. Heat a heavy nonstick skillet over medium high heat. Saute chicken, onion and garlic 5-7 minutes, stirring frequently until chicken turns white. Drain off excess liquid. Stir in next 5 ingredients. Cook 2 minutes, stirring frequently. Stir in olives and raisins. Transfer half the chicken mixture to a baking dish. Arrange hardboiled egg slices over the top. Cover with remaining chicken mixture. In a food processor or blender, combine corn, flour and milk and process until smooth. Melt butter over low heat in a small saucepan. Stir in corn mixture and cook about 2 minutes, stirring constantly until mixture is thickened. Remove from heat and gradually whisk beaten eggs into hot corn mixture. Spread corn mixture evenly over chicken. Sprinkle with sugar and bake 30-40 minutes or until topping is golden and mixture is set.