Yield: 6 servings
|3 \N||Whole chicken breasts --|
|\N \N||Boned and skinned|
|¼ cup||Dry white wine|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Curry powder|
|⅛ teaspoon||Ground cardamom|
|½ cup||Dried apricots|
|2 tablespoons||Brown sugar|
|1 tablespoon||Lemon juice|
|½ medium||Onion -- cut in 1\" squares|
|\N \N||Sliced green onions|
1. Cut boned chicken into bite-sized squares and place in a shallow glass bowl. In a small bowl blend yogurt, wine, cinnamon, curry powder, and cardamom until smooth. Pour over chicken, stirring to coat well. Cover and refrigerate 2 to 4 hours.
2. Meanwhile, place apricots in a small pan with water, brown sugar, and lemon juice. Bring to a gentle boil and simmer, uncovered, until apricots are just tender (about l0 minutes). Drain.
3. Preheat broiler. Remove chicken pieces from marinade and thread onto 6 metal skewers, alternating with onion squares and apricots. Place on rack in broiling pan, about 6 inches from heat; broil until chicken is cooked in the thickest part (test with a small sharp knife) and lightly browned (10 to l2 minutes per side). Sprinkle with green onions. Serve with lemon to squeeze over chicken.
Recipe By : the California Culinary Academy From: Date: