Ingredients:
1 (1 lb) can apricot halves in light syrup
2 tablespoons olive oil
4 lbs chicken pieces
3 cloves garlic, minced
1 cup chicken stock
1 tablespoon soy sauce
2 teaspoons cumin
salt and pepper
1/4 cup chopped fresh parsley
Directions:
Drain apricots, reserving syrup.
In a large skillet, heat oil and brown chicken pieces with garlic; drain off any fat.
Stir together syrup, stock, soy sauce, cumin and season to taste.
Pour over chicken.
Cook, covered, over low heat for about 30 minutes, or until chicken is tender.
Put chicken in heatproof casserole and reduce liquid in skillet to 1/2 cup on stove.
Pour over chicken and place apricots on top.
When food stops steaming, cover and refrigerate for 2-3 days.
For longer storage, freeze, thaw in refrigerator overnight before continuing with recipe.
Reheat in microwave or on top of stove over medium-low heat, until heated through, stirring often.
Alternatively, reheat in 375F (175C) oven for about 20 minutes, or until heated through.
To serve: Sprinkle with chopped parsley.
Serve with steamed rice.
Servings: 6
Time preparation: 15 min.
Time total: 65 min.