4 boneless chicken breast halves
1/4 tsp. cinnamon
1/4 tsp. ground cloves
Salt and ground pepper
2 tbsp. vegetable oil
3/4 c. chopped onions
2 garlic cloves, minced
3/4 c. fresh orange juice
2 tbsp. raisins
1 tbsp. capers, drained and rinsed (optional)

Pat chicken dry. Season with cinnamon, cloves, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken skin side down and cook until browned, 3-4 minutes. Add onions and garlic. Turn chicken and cook until second side is brown, stirring onions and garlic frequently, 3-4 minutes Pour off oil in skillet. Add orange juice, raisins and capers to skillet. Reduce heat to low. Cover and cook until juices run clear when chicken is pierced with sharp knife, about 10 minutes. Serve immediately. Makes 2-4 servings.