1. Cut boned chicken into bite-sized squares and place in a shallow
glass bowl. In a small bowl blend yogurt, wine, cinnamon, curry
powder, and cardamom until smooth. Pour over chicken, stirring to
coat well. Cover and refrigerate 2 to 4 hours.
2. Meanwhile, place apricots in a small pan with water, brown sugar,
and lemon juice. Bring to a gentle boil and simmer, uncovered, until
apricots are just tender (about l0 minutes). Drain.
3. Preheat broiler. Remove chicken pieces from marinade and thread
onto 6 metal skewers, alternating with onion squares and apricots.
Place on rack in broiling pan, about 6 inches from heat; broil until
chicken is cooked in the thickest part (test with a small sharp
knife) and lightly browned (10 to l2 minutes per side). Sprinkle with
green onions. Serve with lemon to squeeze over chicken.
Recipe By : the California Culinary Academy
From: Date:
