Spicy Moroccan Chicken With Apricots And Prunes (Low Fat) - cooking recipe

Ingredients

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

Preparation

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