3 1/2 pounds whole chicken, cut into quarters
Salt
Ground allspice
1 tablespoon butter or margarine
1 tablespoon oil
1 onion, thinly sliced
1 clove garlic, minced or pressed
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1 cinnamon stick, 2 to 3-inches
1/2 cup water
1/4 cup agave nectar
1 lemon, thinly sliced with seeds removed
4 apricot, pitted and quartered
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Sprinkle chicken lightly on all sides with salt and allspice. In a large, deep skillet over medium heat, melt butter with oil. Add chicken and brown well on all sides. When chicken pieces are nearly browned on last side, discard all but a scant 2 tablespoons of the drippings. Then add onion and garlic around chicken. Sprinkle with turmeric, ginger, and coriander. Add cinnamon stick. Add the water and agave, arrange lemon slices in a single layer over chicken. Bring to a boil, cover, reduce heat, and simmer until chicken is tender (45 to 50 minutes). Remove chicken and lemons to a warm, deep serving platter and keep warm. Bring liquid to a boil over high heat, stirring to blend in brown drippings from skillet, and reduce until syrupy. Add apricots, turning them in the sauce just long enough to glaze and heat through. Spoon sauce and apricots over chicken and serve.
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