Moroccan Chicken with Apricots and Prunes

This sauce is wonderful and rich with unexpected spices and the sweetness of the orange. You can roast your own chicken, or buy one already roasted at the store for a quick dinner.

Serves 4-6

1 roast chicken, or cooked chicken breasts

Sauce:

1 onion chopped

3 cloves garlic, chopped

1 teaspoon cumin

1 teaspoon ginger

½ teaspoon cinnamon

1/8-teaspoon cloves

salt and pepper

¼ cup white wine

¼ cup orange juice concentrate

2 cups chicken stock

¼ cup apricots, chopped

¼ cup prunes or figs, chopped

chopped cilantro

In a large skillet, add oil over medium high heat. Add onion and sauté until lightly browned. Add garlic and cook 1 minute. Add cumin, ginger, cinnamon, cloves, salt and pepper and cook 1 minute. Add white wine and cook 1 minute. Add orange juice, chicken stock, apricots, prunes, salt and pepper and deglazed pan drippings from chicken. Cook for 5 minutes and taste for seasoning. Thin with chicken stock or water to desired consistency.