Apricot Chicken Thighs


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


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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