Honey apricot chicken

6 servings

Ingredients

Quantity Ingredient
1 Chicken; cut up 8 pieces
¾ teaspoon Cumin; dried
¾ teaspoon Ginger; ground
¾ teaspoon Coriander;dried
½ teaspoon Tumeric
1 pinch Pepper
1 pinch Cinnamon; ground
1 tablespoon Butter
1 tablespoon Oil; vegetable
2 Onions; thinly sliced
2 Garlic cloves; minced
½ cup Chicken stock
⅓ cup Honey; liquid
2 Lemons; sliced
Cinnamon sticks; optional
1 tablespoon Cornstarch
4 Apricots; canned - quartered

Directions

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 ⅓ 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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