Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Whole chicken breasts -- |
| \N \N | Boned and skinned |
| ½ cup | Yogurt |
| ¼ cup | Dry white wine |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Curry powder |
| ⅛ teaspoon | Ground cardamom |
| ½ cup | Dried apricots |
| ½ cup | Water |
| 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: