Instructions: Cut chicken into 8 pieces.; remove skin. In large bowl, combine cumin, ginger, coriander, cinnamon and pepper. Add chicken, toss to coat. In large skillet, melt butter with oil over medium-high heat; cook chicken for 10 - 12 minutes or till browned on all sides. Drain off all but 1 Tbsp of the fat. Add onions and garlic, pour in 1/3 cup of the stock and the honey, stirring and spooning over chicken. Arrange half of lemon slices over chicken, tuck in cinnamon sticks (if using). Bring to a boil, reduce heat, cover and simmer, basting occasionally for 25 to 30 minutes till chicken is no longer pink inside. Transfer chicken and cinnamon sticks to warm platter; keep warm. Discard lemon. Over high heat, bring liquid to a boil.

Blend remaining stock with cornstarch, whisk into skillet and cook, stirring constantly for 3 minutes or till smooth and thickened. Add remaining lemon and apricots, heat through. Taste and adjust seasonings.

Pour over the chicken.

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