Chicken-Apriot Tagine with Cinnamon

1 large red onion, halved, thinly sliced (3 cups)
1 lb. boneless skinless chicken thighs, halved
8 dried apricots, halved
8 pitted dried plums
1/4 cup pitted oil-cured ripe olives
2 1/2 cups lower-sodium chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/4 teaspoon pepper

Heat oven to 400 degrees F. Scatter onion over bottom of large ovenproof pot. Arrange chicken over onion; top with apricots, plums, and olives.

Whisk all remaining ingredients in large measuring cup; pour over chicken.

Bake, covered, 1 hour or until chicken is no longer pink in center, stirring once.

4 (1 1/2-cup) servings; PER SERVING: 305 calories, 10.5 g total fat, 27.5 g protein, 26.5 g carbs, 70 mg cholesterol, 690 mg sodium, 4 g fiber.

- Victoria Abbott Riccardi, Cooking Pleasures February/March 2009