1 c. chopped onion
2 cloves garlic, crushed
2 tbsp. oil
1 whole chicken breasts (raw), about 10 oz., skinned, boned and cut into cubes
1 c. rice (raw)
1/3 c. raisins
1 tsp. salt
1 tsp. ground ginger
1/4 tsp. black pepper
1 (17 oz.) can apricot halves
2 tbsp. soy sauce
2 tbsp. sherry
Chicken broth

Saute onions and garlic in oil until tender, but not brown. Add chicken and cook 2 minutes longer. Stir in rice, raisins, salt, ginger and pepper. Drain apricot halves and combine syrup with soy sauce and sherry, adding enough broth to make 2 cups. Stir into rice mixture. Bring to boil, stirring once. Then reduce heat, cover and simmer 25 minutes or until rice is tender and liquid is absorbed. Add apricot halves and heat thoroughly. Serves 4.