Apricot Chicken Thighs Recipe
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| 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. | |||