Apricot Chicken Annelise Domhoff Thermopolis, WY 2003 Finalist 16 chicken thighs (with bones and skin) 2 1/2 cups chicken broth 1 1/2 tablespoons grated ginger 5 large cloves garlic, crushed 2/3 cup sweet cooking rice wine 3 teaspoons Szechuan spicy stir fry sauce 2 tablespoons soy sauce 2 tablespoons light virgin olive oil 3/4 pound soft dried apricots 1 cup cashew pieces In medium bowl, mix together chicken broth, ginger, garlic, rice wine, Szechuan sauce and soy sauce; set aside. In large frypan over medium heat, place olive oil. Add chicken and cook about 10 minutes to brown. Remove chicken, discard oil and return chicken to pan. Pour chicken broth mixture over chicken thighs and bring to a boil. Add apricots, lower heat to medium, cover and cook 15 minutes. Uncover, reduce heat and continue to cook about 1 hour, turning chicken occasionally, until sauce thickens. Remove chicken to serving dish and sprinkle with cashews. Makes 8 servings.