Apricot Chicken

• 1 (4 lb) chicken, cut into 8 pieces, skin removed
• 34 teaspoon cumin
• 34 teaspoon ginger
• 34 teaspoon coriander
• 12 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
• 12 cup chicken stock
• 14 cup liquid honey
• 2 lemons, sliced
• 1 tablespoon cornstarch
• 8 canned apricots, quartered

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.

chicken, cumin, ginger, coriander, turmeric, cinnamon, salt, butter, onions, garlic, chicken, liquid honey, lemons, cornstarch

Taken from www.food.com/recipe/apricot-chicken-12583 (may not work)