6 oz. (1 c.) dried apricots
1/2 c. white seedless raisins
1 c. dry white wine
1/2 c. olive oil
2-3 lb. skinless chicken, cut in 8ths
1 c. diced shallots
1 sm. green pepper, julienned
2 cloves crushed garlic
1 tbsp. grated lemon peel
1/2 tsp. ground coriander
3 c. chicken broth
1 tbsp. crushed peppercorn
Salt to taste
1 1/2 - 2 tbsp. cornstarch (opt.)
1/2 c. almonds
1/2 c. shredded unsweetened coconut
2 tbsp. chopped fresh cilantro

Marinate apricots and raisins in wine overnight. Preheat oven to 375 degrees. Heat olive oil in a large skillet and saute chicken pieces over medium heat until brown on both sides; drain chicken on paper towel. Add garlic, shallots and green pepper to skillet, saute 10 minutes. Place chicken legs and thighs, sauteed vegetables, apricots/raisins, lemon peel, coriander, some of the chicken broth, salt and pepper in an oven proof dish.

Bake, uncovered for 25 minutes. Add breasts and wings and some more broth. Bake until breasts are tender, about 20 minutes. If a thicker broth is desired, combine 1/2 cup of the cooking liquid with the cornstarch. Sprinkle with cilantro, almonds and coconut. Bake until coconut is golden brown, about 10 minutes. Serves 6.