Spiced Moroccan Chicken with Onions and Prunes

Serves	4
Level:	Easy

Ingredients

• 4 skinless boneless chicken breast halves
• 2 tablespoons olive oil
• 1 3/4 cups chopped onions
• 2 large garlic cloves, chopped
• 1 tablespoon all purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 cups canned low-salt chicken broth
• 1 cup pitted prunes
• 3 tablespoons fresh lemon juice
• 2 tablespoons honey

Directions

1. Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
2. Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.