Instructions: In plastic bag combine chicken, flour and 1/2 t. of salt, shake til chicken is coated. Heat 2 t. oil in skillet and brown chicken. Transfer to a plate.

Heat remaining oil in same skillet. Saute onion and garlic til soft. Stir in the curry, stir til fragrant, about 1 minute. Stir in chicken, then add broth, apricots, prunes, pepper, and rest of salt. Reduce heat and cook til chicken is heated through, about 20 minutes. Serve on a bed of couscous, top with chopped parsley.

Serves 4.

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