| 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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