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.