Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        boneless chicken breasts -- cut into 4 inch
                        -- chunks
   2      cloves        garlic -- minced
                        salt and pepper to taste
   4      medium        onions -- finely chopped
   2      tablespoons   oil
   1 1/2  teaspoons     coriander
     1/2  teaspoon      cumin
   1 1/2  teaspoons     hot curry powder
   1      tablespoon    brown sugar
     1/2  cup           fresh lemon juice
   4      tablespoons   apricot jam
   2      tablespoons   flour
  30                    dried apricot halves
   1                    onion -- cut into 2 inch
   2                    bay leaves

Preparation:

In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice.