3 pounds boneless chicken breasts -- cut into 4 inch
-- chunks
2 cloves garlic -- minced
salt and pepper to taste
4 medium onions -- finely chopped
2 tablespoon oil
1-1/2 teaspoons coriander
1/2 teaspoon cumin
1-1/2 teaspoons hot curry powder
1 tablespoon brown sugar
1/2 cup fresh lemon juice
4 tablespoon apricot jam
2 tablespoon flour
30 dried apricot halves
1 onion -- cut into 2 inch
2 bay leaves
Instructions:
In a large bowl, combine chicken pieces, garlic, salt and pepper;
set aside. In a medium frying pan, fry onions in oil until golden.
Stir in coriander, cumin and curry powder. Stir to coat onions, then
add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to
a boil, stirring constantly. Remove from heat. When cool, pour over
chicken. Add bay leaves and refrigerate overnight. The next day, thread
meat with onions and apricots on skewers. Grill over coals or broil
in oven (7 minutes on each side). While meat grills, remove bay leaves
from marinade and transfer it to a heavy pot. Bring to a boil. Serve
over rice.
