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


Method:

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 apricot 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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