AFRICAN APRICOT CHICKEN ON SKEWERS

3 pounds boneless chicken breasts cut into 4 inch chunks
2 cloves garlic minced
salt and pepper to taste
4 medium onions finely chopped
2 tablespoon oil
1 1/2 teaspoons coriander
1 1/2 teaspoons hot curry powder
1/2 teaspoon cumin
1/2 cup fresh lemon juice
4 tablespoon apricot jam
1 tablespoon brown sugar
2 bay leaves
30 dried apricot halves
1 onion, cut into 2 inch slices
2 tablespoon flour

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, curry powder and cumin. Stir to coat onions, then add lemon juice, jam and, brown sugar. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. Cool.

When cool, pour over chicken. Add bay leaves and refrigerate overnight.

The next day, thread meat with apricots and onions 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. Stir in the 2 tablespoons flour. Bring to a boil.

Serve over rice along with the marinade.