Categories: Poultry 
      Yield: 6 servings 
  
      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 
  
  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.