Serves 8

4 Tbs. flour
3/4 tsp. ground cinnamon
3/4 tsp. paprika
1/2 tsp. ground black pepper
1/2 tsp. ground allspice
1/2 tsp. ground cloves
2 tsp. fine sea salt
4 Tbs. vegetable oil
3 lbs. boneless, skinless chicken breasts, sliced in half horizontally
1/2 cup white wine
1/4 cup honey
2 Tbs. grated ginger
1 cup chicken stock
3/4 cup orange juice
zest from 1 orange

Mix together the flour, cinnamon, paprika, pepper, allspice, cloves and salt. Dredge each chicken fillet in the flour mixture, knocking off the excess.

Heat the oil in a large skillet. Brown the chicken pieces on each side, no more than 1 minute per side. Remove the chicken to a platter. Add the wine, honey, ginger, chicken stock and orange juice to the pan. Bring to a boil, stirring to loosen up the bits from the bottom of the pan. Simmer the sauce until thickened, about 15 minutes.

Just before serving, reheat the sauce. Return the chicken to the pan, coating well with the sauce. Serve the chicken on a bed of rice, garnishing with the orange zest.
(Rebecca Ets-Hokin)