Chicken Curry
with Apricots
original recipe from the Ultimate Chicken Cookbook
Linda Fraser, Consultant editor, Anness Publishing Limited, 1996.  page 133

1 tablespoon oil
8 chicken thighs (boneless & skinless)
1 medium onion, finely chopped
2 teaspoon curry powder
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup orange juice
16 dried apricots, quartered
1/3 cup golden raisins
salt & pepper

Preheat oven to 375 F. Heat oil in large frying pan. Cut chicken into cubes and brown quickly all over in the oil. Add the chopped onion and cook gently until soft and lightly browned. Transfer the chicken & onion to flameproof casserole, sprinkle in the curry powder and cook again for a few minutes. Add the flour and blend in the stock and orange juice. Bring to a boil and season with salt and pepper. Add the apricots and raisins, cover with a lid and cook gently for an hour, or until tender, in the preheated oven. Adjust the seasoning to taste. Serve over Couscous or rice.