1 ts ground coriander 1 ts ground cumin

1 ts paprika

1/2 ts dry mustard

1/4 ts cinnamon

1/2 c cranberries -- dried 1 c chicken broth -- regular

Nathalie Dupree Cooks Show#ND016 Preheat oven to 375 degrees. In a saucepan heat wine just to boiling. Remove from heat, add apricots, and soak for 10 minutes. Drain, reserving wine and apricots separately. In a large, heavy casserole arrange chicken pieces, skin-side up and sprinkle with onion, spices, salt, pepper, plumped apricots and cranberries. Combine reserved wine and stock and pour over all. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes.