---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HONEY APRICOT CHICKEN
 Categories: Poultry
      Yield: 6 servings
 
      1    Chicken; cut up 8 pieces
    3/4 ts Cumin; dried
    3/4 ts Ginger; ground
    3/4 ts Coriander;dried
    1/2 ts Tumeric
      1 pn Pepper
      1 pn Cinnamon; ground
      1 tb Butter
      1 tb Oil; vegetable
      2    Onions; thinly sliced
      2    Garlic cloves; minced
    1/2 c  Chicken stock
    1/3 c  Honey; liquid
      2    Lemons; sliced
           Cinnamon sticks; optional
      1 tb Cornstarch
      4    Apricots; canned - quartered
 
  Cut chicken into 8 pieces.; remove skin. In large bowl, combine cumin,
  ginger, coriander, cinnamon and pepper. Add chicken, toss to coat. In large
  skillet, melt butter with oil over medium-high heat; cook chicken for 10 -
  12 minutes or till browned on all sides. Drain off all but 1 Tbsp of the
  fat. Add onions and garlic, pour in 1/3 cup of the stock and the honey,
  stirring and spooning over chicken. Arrange half of lemon slices over
  chicken, tuck in cinnamon sticks (if using). Bring to a boil, reduce heat,
  cover and simmer, basting occasionally for 25 to 30 minutes till chicken is
  no longer pink inside. Transfer chicken and cinnamon sticks to warm
  platter; keep warm. Discard lemon. Over high heat, bring liquid to a boil.
  Blend remaining stock with cornstarch, whisk into skillet and cook,
  stirring constantly for 3 minutes or till smooth and thickened. Add
  remaining lemon and apricots, heat through. Taste and adjust seasonings.
  Pour over the chicken.
 
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