1 (3-4 lb.) fryer, cut up and skinned
1/4 c. lemon juice
2 tbsp. honey
2 c. water
1 bay leaf
2 cloves garlic, crushed
1 med. onion, minced
1/4 c. olive oil
2 tbsp. flour
1-2 tbsp. curry powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. diced apples
3/4 c. raisins
1 tsp. honey
3/4 c. plain yogurt, room temperature
2 tbsp. lemon juice

Marinate chicken in 1/4 cup lemon juice and 2 tablespoons honey for 1 hour. Remove chicken from marinade. Simmer in water and bay leaf for 30 minutes, turning several times. Remove chicken; reserve broth. In skillet saute garlic and onion in olive oil. Add flour, curry powder, cinnamon and nutmeg; stir constantly until flour starts to brown. Stir in 1 1/2 cups of the reserved chicken broth, stirring until smooth. Add apples, raisins, 1 teaspoon honey, and chicken. Simmer 5 minutes. Add more chicken broth if sauce becomes to thick. Remove from heat. Stir in yogurt and 2 tablespoons lemon juice. Serve over rice. Yield 4-6 servings.