Apricot Chicken Thighs
- 1/2 c Apricot nectar
- 1/4 c Dry sherry
- 2 tb Soy sauce
- 1 tb Lemon juice
- 1 tb Prepared Mustard
- 1/2 ts Ground Ginger
- 6 x Chicken thighs(2 lb),skinned
- 12 x 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" 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.
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, 8.5 g carbohydrates, 65 g
cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.
