1 c (150g) dried apricots
2 tb Oil
4 Chicken breast fillets
1 md (150g) onion, sliced
3 Cloves garlic, crushed
1 1/2 tb Grated fresh ginger
2 ts Grated lemon rind
1 1/2 tb Chopped fresh thyme
1/4 c Lemon juice
1/2 c Apricot juice
2 tb Brandy
1 c Chicken stock
3 ts Cornflour
1 1/2 tb Water
Cover apricots with boiling water in bowl, stand about 1 hour or until
apricots are soft; drain.
Heat oil in pan, add chicken, cook until lightly browned all over;
transfer to ovenproof dish (8 cup capacity). 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 about 20
mins or until chicken is tender.