Make the Dried Fruit Sauce

• Place the dried fruit, orange juice, vinegar, honey, and nutmeg in a saucepan set over medium-low heat. Cook for about 10minutes, stirring occasionally, until the fruit softens and the liquid reduces to a glossy, syrupy sauce
  

Prepare the Coating

• While the sauce simmers, add the whole wheat flour, a pinch of salt, and pepper to a plastic bag or shallow bowl and mix well.

Melt the Butter

• Melt the butter in a large skillet that has a tight-fitting lid — you'll need it for the simmering stage later.

Coat the Chicken

• Add the chicken pieces to the flour mixture one at a time, shaking gently to coat each piece evenly on all sides. Shake off any excess flour before moving to the pan.

Brown the Chicken

• Place the coated chicken pieces into the melted butter in the skillet. Brown on all sides over medium heat, turning occasionally, until each piece has good golden colour— this builds flavour and helps the sauce cling later.

Drain the Excess Fat

• Carefully tip or spoon off any excess fat left in the pan after browning, leaving the chicken and any flavourful browned bits behind.

Add the Sauce

• Pour the prepared dried fruit sauce evenly over the browned chicken pieces in the skillet.

Simmer Until Cooked Through

• Cover the skillet and simmer over medium-low heat for at least 20 minutes, and likely closer to 30, until the chicken is fully cooked through and tender. Juices should run clear when pierced at the thickest part.

• Serve

• Serve the chicken hot, spooning extra sauce over the top, alongside steamed rice or egg noodles and a crisp green salad.