Chicken Tangier	Print this Recipe

8 skinless chicken thighs
1/4 c. Burleson's Pure Honey
1 large onion, chopped
3 cloves garlic, minced
2 cinnamon sticks, 3 inches long
1 lemon, juiced
2 tsp. turmeric
1/2 c. dried apricots, quartered

Arrange chicken in bottom of Dutch oven. Pour honey over chicken then sprinkle with onion and minced garlic. Add cinnamon sticks, sprinkle with lemon juice, turmeric and apricot quarters. Bake in 350 degrees Fahrenheit oven for about 2 hours, or until chicken is fork-tender. Remove cinnamon sticks before serving. Serving suggestion: Serve over rice.