Moroccan Chicken with Onions and Prunes

So after nearly 3 months of cooking the same old stuff, or eating out way more than we should, I have finally made something new!  I have also discovered that I apparently really like Moroccan food, I think I am going to start making that more frequently.  Last night I made a Moroccan chicken with onions and prunes that I thought was just oh so good I could have licked my plate. I know that doesn’t really sound all that good, but I thought the combination of cumin and cinnamon with the bit of sweetness from the honey and prunes was really good, so just try it already, you probably need to get out of your rut too.

4 boneless skinless chicken breasts
1 tbs olive oil
2 small yellow onions, chopped
1 tbs fresh ginger, minced
2 cloves garlic, minced
1 tbs flour
1 tsp ground cinnamon
1 tsp ground cumin
1 ½ cup chicken broth
1 cup pitted prunes, rough chopped
3 tbs fresh lemon juice
2 tbs honey
Chopped fresh cilantro
Salt and pepper to taste

Sprinkle chicken with salt and pepper.  Heat oil in a large heavy skillet over medium-high heat.  Add chicken and brown, about 4 minutes per side.  Transfer the chicken to a plate and add the onions, garlic, and ginger to the skillet and cook until tender, about 5 minutes.  Mix in flour, cinnamon and cumin and stir 1 minute.  Slowly stir in the broth, scraping up the brown bits.  Add the prunes, lemon juice, and honey.  Stir and allow to simmer for a few minutes to begin cooking down and thickening the broth.  Season to taste with salt and pepper.  Set to low heat and add the chicken back to the skillet.  Cook for about another 10 minutes or until the chicken is cooked through.  Sprinkle with cilantro and serve over couscous.

Serves 4, 450 calories per serving