Ingredients:

6-8 boneless, skinless chicken breasts
2 Tbsp extra-virgin olive oil
1 cup onion, coarsely chopped 
2 cloves garlic, minced
2 cups chicken stock
1 cup dried apricots
1 cup dried prunes
3 Tbsp Urban Accents Moroccan Road

Directions:

Preheat oven to 325 degrees Fahrenheit. In large Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until golden brown, about 4 minutes per side. Remove from pan and let cool; cut into 1-inch chunks. Return pot to heat and saute onion and garlic until soft. Return chicken to pot and add remaining ingredients; stir to mix thoroughly. Cover pot and bake in oven for 1 hour. Remove from oven and serve over cooked couscous or rice.