Apricot chicken thighs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Apricot nectar |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Prepared Mustard |
| ½ | teaspoon | Ground Ginger |
| 6 | xes | Chicken thighs(2 lb),skinned |
| 12 | xes | Dried 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.