This is a nice homey dish, elevated with dried apricots and cherries. Dried cranberries can be substituted, but they are a little harder to find.

2 fryer chicken (about 3 pounds, each) cut into serving pieces and sprinkled with salt, pepper, garlic and onion powder

1 1/2 cups chicken broth
2 medium onions, thinly sliced
4 cloves garlic, minced
8 dried apricots, halved
1/2 cup dried cherries (raisins can be substituted)
2 tablespoons honey
2 tablespoons vinegar
salt and pepper to taste

Place chicken in one layer in a 12xl6-inch pan. In a large bowl, combine remaining ingredients. Pour mixture into the pan and spread the onions and fruit evenly around the chicken. Cover pan with foil and bake in a 350° oven for 20 minutes. Remove foil and continue baking chicken for about 40 minutes, or until chicken is tender. Serve with Bulgur Pilaf with Garbanzos as a delicious accompaniment. Serves 8.

1 1/2 cups bulgur (cracked wheat)
1 1/2 tablespoons margarine

3 cups chicken broth
1 can ( 1 pound) garbanzos, rinsed and drained
1 tablespoon lemon juice
salt to taste

In a saucepan, sauté bulgur in margarine, turning and stirring, until bulgur is beginning to take on color. Stir in the remaining ingredients, cover pan and bring to a boil. Lower heat and simmer mixture for 15 to 20 minutes, or until liquid is absorbed. Fluff bulgur several times with a fork to avoid its getting sticky. Serves 8.

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