2 pieces chicken breast, skinless, boneless, cut in cubes
2+1 tbsp butter
16-18 pearl onions, peeled
6 dry apricots
1 bunch seedless grapes, small size or 3 tbsp Sultana or Golden raisins, stems cut off - soak into the hot water for 20 minutes and drain
1 tsp honey
2 tbsp lemon juice
1 cup hot water or chicken broth
1/2 tsp cinnamon
4 tbsp blanched almonds, sliced
Saute the chicken with 2 tbsp butter for a few minutes in a medium sized pot. Add the pearl onions, saute for about 2-3 more minutes while stirring occasionally. Add the apricot, half of the grapes or Sultana raisins, honey, lemon juice, hot chicken broth, salt and pepper. Put the lid on and cook for about 30 minutes on medium-low heat. Turn the heat off. Sprinkle the cinnamon all over the dish, stir.
Roast the almonds and the rest of the grape or Sultana raisins with 1 tbsp butter for about 2-3 minutes. Place the dish on a service plate, throw the almonds and grapes all over it.