Moroccan Chicken with Plum Sauce

• 1 Tablespoon oil
• 1 Medium onion, finely chopped
• 2-3 lbs chicken breasts or tenders, thawed
• 1 cup water
• 3 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon ground cloves
• 1 teaspoon black pepper
• 1/2 cup PlumSauce
• 1/2 cup sliced almonds

Heat oil in a large fry pan and saute the onion just until tender. Add chicken and lightly cook on all sides. Pour water into pan and stir in spices. Let simmer for 30 minutes, turning the chicken several times. Add more water if liquid in pan runs low and food starts to stick to the pan. Mix in the plum sauce and simmer an additional 10 minutes. Transfer chicken to a serving dish and garnish with almonds.