Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken pieces
   1      teaspoon      olive oil
   1      small         onion -- finely chopped
   1      small         clov  garlic -- chopped
   2      teaspoons     curry powder
     1/2  cup           chicken broth -- or water
   1      tablespoon    lemon juice
   1      teaspoon      tomato paste
   2                    dried apricots -- chopped
   1                    bay leaf
     1/2  cup           light mayonnaise
     1/2  cup           low-fat sour cream
   1      bunch         watercress
     1/2  small         sweet red pepper

Preparation:

Roast or poach chicken at least 8 hours ahead to allow it to thoroughly cool in refrigerator. Sauce: In small saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes or until tender. Stir in curry powder; cook and stir for 1 minute. Stir in broth, lemon juice, tomato paste, apricots, and bay leaf. Simmer for about 8 minutes or until apricots are soft. Discard bay leaf. In food processor, puree apricot mixture or mash with fork and press through sieve. Stir into mayonnaise and sour cream. Cut chicken into even pieces. Reserve about 3/4 cup sauce; mix remainder with chicken. Arrange chicken in center of serving dish. Coat with reserved sauce. Surround with watercress. Cut red pepper into thin slivers. Scatter over top. Serve cold or at room temperature.

Nutritional Information:

Calories -- 216 Total Fat -- 7g Saturated Fat -- 0g Cholesterol -- 77mg Sodium -- 249mg Potassium -- 382mg Carbohydrate -- 6g Protein -- 30g