3 lbs. boneless chicken breasts, cut into 4 inch chunks
2 cloves garlic, minced
Salt and pepper to taste
4 med. onions, finely chopped
2 tbsp. oil
1 1/2 tsp. coriander
1/2 tsp. cumin
1 1/2 tsp. hot curry powder
1 tbsp. brown sugar
1/2 c. fresh lemon juice
4 tbsp. apricot jam
2 tbsp. flour
30 dried apricot halves
1 onion, cut into 2 inch squares
2 bay leaves

In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside.

In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight.

The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice. Serves 6.