"Apricot Chicken Thighs"
| Ingredients | | | 1/2 | cup | apricot nectar | | | 1/4 | cup | dry sherry | | | 2 | tablespoon | soy sauce | | | 1 | tablespoon | lemon juice | | | 1 | tablespoon | prepared mustard | | | 1/2 | teaspoon | ginger, ground | | | 6 | | chicken thighs (2 lb), skinned | | | 12 | | 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 inch 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, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.
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