3 tablespoons oil

1 ½ - 2 lbs boneless chicken breast, cubed

1 teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon grated nutmeg

1 small piece fresh root ginger, finely chopped

½ teaspoon salt

Black pepper

1 ¼ cups chicken stock

½ stick butter

1 onion, chopped

2 large oranges, peeled

3/8 cup dried apricots

3/8 cup Billington’s Natural Light Brown Muscovado Sugar

4 tablespoons white wine vinegar

Heat the oil in a large frying pan and cook the chicken for a few minutes to seal.  Sprinkle in the ground spices and add the ginger, salt and pepper.  Add just enough stock to cover the chicken.  Cover the pan and simmer gently for 10 minutes.

Meanwhile, heat the butter and cook the onion gently until golden and soft.

Peel the oranges and separate the segments.  Put the orange segments into a clean pan and sprinkle with the sugar and vinegar.  Cook gently until the juices run and the liquid becomes syrupy.  Add the cooked onion, orange segments, syrup and apricots to the chicken mixture and cook for another 10 minutes.  If the oranges are very juicy and the chicken mixture is too thin, add the corn flour paste at the end of the cooking time and boil for 1-2 minutes.

Serve with boiled rice.

Serves 4.