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Cinnamon Chicken With Orange Juice, Raisins And Capers

chicken - breast

2 whole chicken breasts (bone in); halved
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt and pepper
2 tablespoons vegetable oil
3/4 cup chopped onions
2 cloves garlic; crushed
3/4 cup fresh orange juice
2 tablespoons raisins
1 tablespoon drained capers

Season chicken breasts with cinnamon, cloves, salt and pepper. In large heavy frypan, heat oil over medium-high heat. Add chicken, skin side down, and sauté for 3 to 4 minutes or until browned. Add onions and garlic. Turn chicken and sauté for 3 to 4 minutes or until browned, stirring onions and garlic frequently. Drain fat from frypan. Add orange juice, raisins and capers to frypan. Reduce heat to low; cover and cook for about 15 minutes or until chicken is no longer pink inside. Corn chips and salsa will keep hunger at bay before dinner; serve rice and a spinach salad with the chicken.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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