Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken; cut up 8 pieces 2 Onions; thinly sliced
3/4 ts Cumin; dried 2 Garlic cloves; minced
3/4 ts Ginger; ground 1/2 c Chicken stock
3/4 ts Coriander;dried 1/3 c Honey; liquid
1/2 ts Tumeric 2 Lemons; sliced
1 pn Pepper Cinnamon sticks; optional
1 pn Cinnamon; ground 1 tb Cornstarch
1 tb Butter 4 Apricots; canned - quartered
1 tb Oil; vegetable

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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