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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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" 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.
| Ingredients:
1/2 Cup(s) Apricot nectar
1/4 Cup(s) Dry sherry
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Lemon juice
1 Tablespoon(s) Prepared mustard
1/2 Teaspoon(s) Ground ginger
6 Chicken thighs(2 lb),skinned
12 Dried apricot halves |
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