Honey Apricot Chicken
|Butter||15 Milliliter (1 Tablespoon)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Onions||2 , thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Liquid honey||75 Milliliter (1/3 Cup)|
|Lemons||2 , sliced|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Canned apricots||4 , quartered|
Cut chicken into 8 pieces; remove skin.
In 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 for 10 to 12 minutes or until browned on all sides.
Drain off all but 1 tbsp (15 mL) of the fat.
Add onions and garlic; pour in 1/3 cup (75 mL) of the stock and 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.
Over high heat, bring liquid to 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 seasoning.
Pour over chicken.