Spiced Moroccan Chicken with Onions and Prunes

• 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
• Chopped fresh cilantro

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

chicken breast halves, olive oil, onions, garlic, flour, ground ginger, ground cinnamon, ground cumin, chicken broth, prunes, lemon juice, honey, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spiced-moroccan-chicken-with-onions-and-prunes-4503 (may not work)