Apricot chicken thighs

6 servings

Ingredients

QuantityIngredient
½cupApricot nectar
¼cupDry sherry
2tablespoonsSoy sauce
1tablespoonLemon juice
1tablespoonPrepared Mustard
½teaspoonGround Ginger
6xesChicken thighs(2 lb),skinned
12xesDried Apricot halves

Directions

Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes.

Uncover, and place aproicot halves in apricot nectar mixture.

Continue baking, uncovered, 15 minutes or until chicken is tender.

Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately.

PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8½ g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.