From Joan Nathan's The Foods of Israel Today
4 whole boneless skinless chicken breasts
1 Tbsp baharat (see below)
1 Tbsp ground ginger
4 Tbsp olive oil
1/2 cup white wine
1/3 cup orange liqueur
1 cup chicken broth
4 Tbsp honey
1-1/2 cups orange juice
1 Tbsp grated fresh ginger
2 tsp grated orange zest
2 Tbsp finely chopped crystallized ginger
2 oranges, peeled and sectioned
Cut each chicken breast in half lengthwise.
Mix together the salt, baharat, and ground ginger. Sprinkle both sides of the chicken breasts.
Heat the oil in a large frying pan. Saute the chicken just until brown on each side. Remove the chicken.
Add the wine, orange liqueur, chicken broth, honey, orange juice, and fresh ginger to the pan. Boil and simmer for 15 minutes until a syrup forms. (can be done in advanced)
Return the chicken to the pan with the sauce. Add the orange zest and crystallized ginger. Cover and simmer for 5 minutes. Turn the breasts over and cook for 5 more minutes, until cooked through. Add orange sections and heat until warm.
Serve with couscous. Drizzle the sauce on top.
1-1/2 Tbsp dried mint
1 Tbsp dried oregano
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander
1-1/2 tsp ground cinnamon
1-1/2 tsp ground nutmeg