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Honey Apricot Chicken (Moroccan Influence)

chicken - other

1 whole chicken (3-1/2 to 4 lb)
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
pinch cinnamon
pinch salt
pinch pepper
1 tablespoon butter
1 tablespoon oil
2 onions; thinly sliced
2 cloves garlic; minced
1/2 cup chicken stock.
1/3 cup honey
2 each lemons; thinly sliced
1 cinnamon stick; optional
1 tablespoon cornstarch
4 canned apricots; quartered

Cut chicken into 8 pieces; remove skin. In a large bowl, combine cumin, ginger, coriander, turmeric, cinnamon, salt and pepper. Add chicken; toss to coat. In large skillet, melt butter with oil over medium-high heat; cook chicken, turning, for 10 to 12 minutes or until browned on all sides. Drain off all but 1 tablespoon of fat. Add onions and garlic to chicken; pour in 1/3 cup of the stock and the honey, stirring and spooning over chicken. Arrange half of the lemon slices over chicken; tuck in cinnamon sticks (if using). Bring to boil; reduce heat, cover and simmer, basting occasionally, for 25 to 30 minutes or until chicken is no longer pink inside. Transfer chicken and cinnamon sticks to warm platter; keep warm. Discard lemon. Over high heat bring juices to a 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. Taste and adjust seasonings. Pour over chicken. Serve with rice or couscous.

Contributor: Canadian Living Magazine (January, 1991)

Yield: 6 servings

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