Title: Apricot Chicken Thighs
Categories: Diet Poultry
Yield: 6 Servings
| 1/2 | c | Apricot nectar |
| 2 | tb | Soy sauce |
| 1 | tb | Prepared mustard |
| 6 | x | Chicken thighs(2 lb),skinned |
| 1/4 | c | Dry sherry |
| 1 | tb | Lemon juice |
| 1/2 | ts | Ground ginger |
| 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.