Chicken in Fresh Tomato and Apricot Sauce

Use tomatoes kept at room temperature until fully ripe. Core tomatoes; chop (makes about 6 cups) and set aside. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a large skillet heat oil until hot; add chicken legs in a single layer; cook until brown on all sides, 12 to 15 mins. Using tongs, remove to a plate and set aside. To skillet add green pepper; cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in curry powder and cinnamon; cook and stir until spices are fragrant, about 1 minute. Add remaining salt and pepper, reserved tomatoes and chicken. Cover and simmer until chicken is nearly tender, about 10 minutes, stirring occasionally. Add apricots, cover and cook, stirring occasionally. Cook until chicken is tender, about 5 minutes. Serve over orzo or rice. Makes 4 servings.