Apricot Chicken Curry

Ingredients:

2 whole chicken breasts, skinned and boned

8 tablespoons water

1/2 cup soy sauce

1/4 cup lemon juice

1 tablespoon cornstarch

2 cloves garlic, minced

1-2 tablespoons curry powder, depending on how hot you want it

3/4 teaspoon salt

1/4 teaspoon crushed black pepper

3 tablespoons cooking oil

2 carrots, thinly sliced

2 red bell peppers, cut into thin 2" long slices

1 large onion, cut into 1" pieces

1/4 teaspoon thyme

1/4 teaspoon parsley

1/3 cup apricot jam

8 dried apricots, diced

hot cooked rice

3/4 cup toasted sliced almonds

3/4 cup dried cranberries

Directions:

Cut the chicken breasts in 1" cubes and place in a small mixing bowl. Add the water, soy sauce, lemon juice, cornstarch, garlic, curry powder, salt and pepper to the chicken; marinate for one hour.

In a medium skillet, saute the carrots in hot oil for 2 minutes. Add bell pepper and onion; saute until tender, about 3 minutes. Remove the chicken from the marinade, saving marinade for later, and add chicken to the peppers & onions; cook 3 minutes or until barely cooked through. Add thyme and parsley and stir well. Add marinade, jam and diced apricots; cook for 2 minutes longer or until thickened.

Serve over a bed of rice; garnish with almonds and cranberries.