Spicy Moroccan Chicken With Apricots And Prunes (Low Fat)

• 1/2 cup white wine
• 3 tablespoons honey
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 2/3 cup pitted prune
• 2/3 cup dried apricot, halved
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 lbs boneless skinless chicken thighs, halved

1. In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
2. Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
3. Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

white wine, honey, olive oil, ground cumin, ground coriander, chili powder, ground cinnamon, onion, garlic, dried apricot, salt, pepper, chicken

Taken from www.food.com/recipe/spicy-moroccan-chicken-with-apricots-and-prunes-low-fat-251477 (may not work)