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Spiced Chicken Apricot Tajine

8 broiler-fryer chicken thighs, skinned
1/4 cup honey
1 large onion, chopped
3 cloves garlic, minced
2 sticks (3 inches each) cinnamon
Juice of 1 lemon
2 teaspoons tumeric
1/2 cup dried apricot quarters

1. Arrange broiler-fryer chicken thighs in bottom of Dutch oven.
2. Pour honey over chicken; sprinkle with onion and then with minced garlic. Add cinnamon sticks and sprinkle with lemon juice and tumeric. Top with apricot quarters, cover.
3. Bake in 350 degrees F. oven for about 2 hours or until fork can be inserted in chicken with ease.
4. Remove cinnamon sticks from chicken mixture and serve with rice.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.