• ½ cup rice flour
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, thinly sliced
• ½ cup wine
• ½ cup chicken broth or water
• Several saffron threads
• ½ cup salt-cured olives
• 1 orange, sliced
• ¼ cup chopped fresh cilantro

  1. Combine the rice flour, cumin, ginger, cinnamon, salt, and pepper in a
    small shallow bowl.
  2. Dredge each piece of chicken in the spice mixture.
  3. Place a large skillet over high heat and add the olive oil. Add the
    chicken and brown on all sides, about 3 to 4 minutes per side.
  4. Add the garlic, wine, broth or water, and saffron to the pan and bring to
    a boil. Reduce to a simmer and cook for 15 minutes.
  5. Add the olives and orange slices, cover, and turn off the heat. Let it sit
    for 5 minutes to combine the flavors.
  6. Remove the lid, add the cilantro, and serve.
  7. This dish can be stored for 5 days in the refrigerator.