Chicken, Sephardic

Name: Chicken, Sephardic
Ingredients: 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; 1 tablespoon 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; pepper; 1 tablespoon light soy sauce (optional)

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Ingredients

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
1 tablespoon 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
pepper
1 tablespoon light soy sauce (optional)