Recipe - Apricot Chicken Thighs

One half cup Apricot nectar
One fourth cup Dry sherry
2 tablespoon Soy sauce
1 tablespoon Lemon juice
1 tablespoon Prepared Mustard
One half teaspoon Ground Ginger
6 x Chicken thighs(2 lb),skinned
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini