Fruited Chicken Rolls

2 tsp rice bran oil
1 onion
½ cup dried cranberries
½ cup white wine
6 boneless chicken thighs
½ tsp SIDS CRAZY LEMON
12 dried apricots
12 prunes
SIDS SALT & PEPPER to taste
12 strips streaky bacon
6 bamboo skewers

Spray the bowl with oil and set to LOW.
Peel onion then halve it, top to bottom, then cut into 1 cm cubes. Sauté to light brown then put into the cooker, along with cranberries and wine.
Place the uncut side of the chicken thigh on a cutting board. Open the cavity where the bone was and make a number of small cuts part way through the flesh, parallel to where the bone was. The thigh should now lie flat and wide.
Cut 2 prunes and 2 apricots almost in half lengthwise, then open them out so the uncut part forms a hinge. Arrange the fruit lengthwise on a chicken thigh, season with SIDS CRAZY LEMON then roll up from one side to the other, enclosing the fruit.
Wrap a bacon strip around the thigh both longways and crossways then secure with a bamboo skewers. Do not break off the ends. Repeat this process with all the chicken thighs.
In the frypan, brown the thighs on all sides then place in the cooker on top of the onion mixture.
Cover and cook on LOW for 5-6 hours or HIGH for 3 hours until chicken feels tender, then remove the skewers. Thicken with cornflour and adjust seasonings with SIDS SALT & PEPPER to taste.
Serve by slicing each thigh crosswise into 4 then overlap on the plate.