Ingredients

1 C. dried apricots
2 Tbsp. oil
4 chicken breast fillets
1 medium onion, sliced
3 cloves garlic, crushed
1-1/2 Tbsp. grated fresh ginger
2 tsp. grated lemon rind
1-1/2 Tbsp. chopped fresh thyme
1/4 C. lemon juice
1/2 C. apricot juice
2 Tbsp. brandy
1 C. chicken stock
3 tsp. cornflour
1-1/2 Tbsp. water

Cooking Instructions

Cover apricots with boiling water in bowl, stand about for 1 hour or until apricots are soft; drain. Heat oil in pan, add chicken, cook until lightly browned all over; transfer to ovenproof dish. Add onion, garlic, ginger and rind to same pan, cook, stirring, until onion is soft. Stir in thyme, juices, brandy, stock and blended cornflour and water, stir over heat until mixture boils and thickens. Pour stock mixture over chicken, add apricots. Bake, covered, in moderate oven for about 20 minutes or until chicken is tender.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)