Spicy chicken with orange-mustard sauce

Serves 4

CHICKEN

1	tablespoon ground cumin
1	teaspoon kosher salt
1	teaspoon ground ginger
1/2	teaspoon cinnamon
1/4	teaspoon cayenne pepper
1/4	teaspoon ground cloves
3	cloves garlic, finely chopped
1	onion, finely chopped
1/4	cup olive oil
4	boneless skinless (half) chicken breasts, wing drummettes attached

1. In a large resealable bag, combine the cumin, salt, ginger, cinnamon, cayenne pepper, and cloves. Seal the bag and shake the spices.

2. Open the bag and add the garlic, onion, and olive oil. Close the bag and mix again. Add the chicken. Seal the bag and move the chicken with your hands so it is completely coated with rub. Refrigerate for at least 30 minutes or for up to 2 hours.

3. Heat the broiler. Broil the chicken for 7 minutes on each side, or until a meat thermometer inserted into the thickest part of the breasts registers 165 degrees.

SAUCE

1/2	cup orange marmalade
2	teaspoons Dijon mustard
1/4	teaspoon ground ginger

1. In a small saucepan over medium heat, combine the marmalade, mustard, and ginger. Stir well until the sauce is hot.

2. When the chicken is cooked, pour some of the orange sauce on top of each chicken breast. Serve with couscous. Christine Merlo