Honey Apricot Chicken

Directions

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 to 12 minutes or until browned on all sides.

Drain off all but 1 tablespoon of the fat.

Add onions and garlic, pour in ⅓ 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 until 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 until smooth and thickened.

Add remaining lemon and apricots, heat through.

Taste and adjust seasonings.

Pour over the chicken.