8 chicken pieces, skin removed
3 ml cumin 3/4 tsp
3 ml ginger 3/4 tsp
3 ml coriander 3/4 tsp
2 ml turmeric 1/2 tsp
pinch cinnamon, salt & pepper
15 ml butter 1 tbsp
15 ml vegetable oil 1 tbsp
2 onions, thinly sliced
2 cloves garlic, minced
125 ml chicken broth 1/2 cup
75 ml liquid honey 1/3 cup
2 lemons, sliced
15 ml cornstarch 1 tbsp
4 canned apricots, quartered
In large bowl; combine cumin, ginger, coriander, turmeric, cinnamon, salt and pepper. Add chicken, tossing to coat.
In large skillet; melt butter with oil over medium-high heat. Cook chicken for 10 to 12 minutes or until brown on all sides. Drain off all but 1 tablespoon (15 ml) of fat. Add onions and garlic; pour in 1/3 cup (75 ml) chicken broth and honey, stirring and spooning over chicken.
Arrange half of lemon slices over chicken. Bring to a boil; reduce heat, cover and simmer for 25 to 30 minutes or until chicken is no longer pink. Baste occasionally.
Transfer chicken to warm platter and keep warm. Discard lemon. Over high heat, bring liquid to boil. Blend remaining stock with cornstarch; whisk into skillet and cook, stirring constantly, for about 3 minutes or until smooth and thickened. Add remaining lemon and apricots; heat through. Pour over chicken.
Serves 4