| 1 | Cut boned chicken into bite-sized squares and place in a shallow glass bowl. |
| 2 | In a small bowl blend yogurt, wine, cinnamon, curry powder, and cardamom until smooth. |
| 3 | Pour over chicken, stirring to coat well. |
| 4 | Cover and refrigerate 2 to 4 hours. |
| 5 | Meanwhile, place apricots in a small pan with water, brown sugar, and lemon juice. |
| 6 | Bring to a gentle boil and simmer, uncovered, until apricots are just tender (about l0 minutes). |
| 7 | Drain. |
| 8 | Preheat broiler. |
| 9 | Remove chicken pieces from marinade and thread onto 6 metal skewers, alternating with onion squares and apricots. |
| 10 | Place on rack in broiling pan, about 6 inches from heat; broil until chicken is cooked in the thickest part (test with a small sharp knife) and lightly browned (10 to l2 minutes per side). |
| 11 | Sprinkle with green onions. |
| 12 | Serve with lemon to squeeze over chicken |
