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.