Tunisian Chicken

• 1 red onion, finely sliced
• 4 boneless skinless chicken breasts, cut into strips
• 2 garlic cloves, chopped
• 1 teaspoon coriander seed
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 6 cardamom pods, crushed with seeds removed
• 1 1/4 cups chicken broth
• 2 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• 1 (14 ounce) can chopped tomatoes
• 2 pieces orange peel
• 2/3 cup orange juice
• salt & freshly ground black pepper

1. Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
2. Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
3. Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
4. Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
5. Cover and simmer gently for 20 minutes.
6. Season to taste and serve.

red onion, chicken breasts, garlic, coriander seed, ground cumin, ground cinnamon, cayenne pepper, cardamom pods, chicken broth, flour, oregano, tomatoes, orange peel, orange juice, salt

Taken from www.food.com/recipe/tunisian-chicken-391418 (may not work)