4 lg Chicken breasts each cut
Into three pieces.
1    Dried red chili.
1 sm Cinnamon stick.
5 ml 1 tsp cumin seeds.
4    Green cardamom pods.
8    Cloves
25    Cm 1 inch piece fresh root
Ginger peeled and finely
Chopped
2    Cloves of garlic crushed.
100 g  4 oz dried no soak apricots
150 ml 0,25 pt water.
10 ml 2 tsp sunflower oil.
1 lg Onion peeled and chopped.
15 ml 1 tbsp Tomato pure.
15 ml 1 tbsp white malt vinegar.
10 ml 2 tsp sugar.
400 g  14 oz canned chic peas
Drained

Place the chicken in a large non-porous bowl. Put the chili, cinnamon,
cumin, cardamom pods and cloves into a spice grinder and grind as fine as
possible. Rub half the spice mixture into the chicken with half the ginger
and garlic. Set aside for at least one hour. Cook the apricots in the water
until tender. Leave to cool in the pan. Heat a wok. Add the oil and cook
the onion for 7 minutes stirring frequently. Stir in the rest of the ginger
and garlic and cook for a further minute. Remove the onion mixture. Add the
chicken and cook for 3 minutes until lightly cooked. Add the remaining
spice mixture and onion mixture and cook for a further 2 minutes. Stir in
the tomato pure, vinegar, sugar, chic peas and apricots with the cooking
juice. Cook for 15 minutes and serve.

VARIATIONS

Use 450 G or 1 lb leg of lamb chops instead of chicken. Cook for 30 minutes
instead of 15 minutes at the end of cooking.

Alternatively for the spices mix together a pinch of chili powder, 2,5 ml
0,5 tsp ground cinnamon 5 ml 1 tsp ground cumin 2,5 ml 0,5 tsp garam
masala.