| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Chicken; cut up 8 pieces | |
| 3/4 | ts | Cumin; dried |
| 3/4 | ts | Ginger; ground |
| 3/4 | ts | Coriander;dried |
| 1/2 | ts | Tumeric |
| 1 | pn | Pepper |
| 1 | pn | Cinnamon; ground |
| 1 | tb | Butter |
| 1 | tb | Oil; vegetable |
| 2 | Onions; thinly sliced | |
| 2 | Garlic cloves; minced | |
| 1/2 | c | Chicken stock |
| 1/3 | c | Honey; liquid |
| 2 | Lemons; sliced | |
| Cinnamon sticks; optional | ||
| 1 | tb | Cornstarch |
| 4 | Apricots; canned – quartered |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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