Apricot Chicken

This is Moroccan dish that goes naturally with rice.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (4 lb)  chicken, cut into 8 pieces, skin removed
• 3⁄4 teaspoon cumin
• 3⁄4 teaspoon ginger
• 3⁄4 teaspoon  coriander
• 1⁄2 teaspoon turmeric
• 1  pinch cinnamon
• 1  pinch  salt and pepper
• 1  tablespoon butter or 1  tablespoon  vegetable oil
• 2  onions, thinly sliced
• 4  garlic cloves, minced
• 1⁄2 cup  chicken stock
• 1⁄4 cup liquid honey
• 2  lemons, sliced
• 1  tablespoon cornstarch
• 8  canned apricots, quartered

Directions

1. In a bowl combine;cumin, ginger,coriander, turmeric, cinnamon, salt and pepper.
2. Add chicken to evenly coat it with the spices.
3. In a skillet melt butter (oil) and brown the chicken (12 minutes).
4. Drain off all but 1 tbsp fat.
5. Add onions and garlic.
6. Add honey.
7. Add 1/3 cup of stock, stirring and spooning over the chicken.
8. Arrange half of the lemon slices over the chicken.
9. Bring to a boil, cover and simmer, basting occasionally, for 25-30 minutes or until chicken is cooked.
10. Transfer chicken to a platter, keep warm.
11. Discard lemon.
12. Over high heat bring liquid to a boil.
13. Blend remaining stock and cornstarch.
14. Whisk into the sauce and cook for about 3 minutes or until smooth and thickened.
15. Add apricot and remaining lemon, heat through.
16. Pour over chicken.