 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Ingredients:
1/2 cup apricot nectar |
1/4 cup dry sherry |
2 tablespoons soy sauce |
1 tablespoon lemon juice |
1 tablespoon prepared mustard |
1/2 teaspoon ground ginger |
6 skinless chicken thighs (2 lb) |
12 dried apricot halves |
Directions:
1. Combine all but chicken and dried apricots.
2. Mix well, set aside.
3. Trim excess fat from chicken.
4. Rinse chicken with cold water, pat dry.
5. Place chicken in a 12 x 8 x 2 baking dish.
6. Pour reserved apricot nectar mixture over chicken.
7. Cover and bake at 350 degrees for 45 minutes.
8. Uncover, and place aproicot halves in apricot nectar mixture.
9. Continue baking, uncovered, 15 minutes or until chicken is tender.
10. Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
11. Garnish each thigh with 2 apricot halves.
12. Serve immediately.
|
|