Chicken, Sephardic

Ingredients

• 1 small cinnamon stick
• 1 tsp. black peppercorns
• 1 tsp. fennel seeds
• 1/2 tsp. coriander seeds
• 1/2 tsp. ground ginger
• 1/4 tsp. whole cloves
• 1/4 tsp. ground nutmeg (or use sliver whole nutmeg)
• 1/4 tsp. cumin seeds
• 1/4 tsp. ground cardamom (or seeds of 6 pods)
• 1/4 tsp. allspice
• 1/2 cup Passover cake meal
• 1 tablespoon Moroccan spice mix (plus 1 tsp. or more for seasoning)
• 1 tsp. salt
• 1 tsp. paprika
• 4 to 5 large boneless, skinless chicken breast halves (whatever fits in your largest skillet)
• 2 tablespoons olive oil
• 6 to 8 shallots, peeled and chopped
• 1/2 cup leeks (white part only), chopped
• 2 cloves garlic, chopped fine
• 8 oz. mushrooms, sliced
• 1 tablespoon margarine
• 1-1/4 cup chicken broth
• 1/2 cup white wine
• 2 tablespoons honey
• 2 tablespoons grated fresh ginger
• 2 tablespoons orange liqueur
• 2 tablespoons lemon juice
• Grated zest of half a lemon
• 1/2 cup pitted green olives
• 1/2 cup halved dried apricots, plumped in orange juice to cover
• 1/4 cup sliced sun-dried tomatoes packed in oil, drained
• 1 tablespoon drained capers (optional)
• Salt and pepper to taste
• 1 tablespoon light soy sauce (optional)