Apricot Chicken Thighs

Name: Apricot Chicken Thighs
Cook time: P1H
Total time: P1H30M
Yield: 6
Cuisine: Fusion
Ingredients: apricot nectar; sherry; soy sauce, tamari; lemon juice; prepared mustard; ginger; chicken thighs, boneless, skinless; apricots, dried

Add a new fruity taste to dinner with this scrumptious dish that gets its amazing flavor from apricot nectar and dry sherry.

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min

Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
½	cup	apricot nectar
¼	cup	sherry dry	*
2	tablespoons	soy sauce, tamari
1	tablespoon	lemon juice
1	tablespoon	prepared mustard
½	teaspoon	ginger ground
2	pounds	chicken thighs, boneless, skinless skinned, about 6
12		apricots, dried	*

Ingredients

Amount	Measure	Ingredient	Features
118	ml	apricot nectar
59	ml	sherry dry	*
3E+1	ml	soy sauce, tamari
15	ml	lemon juice
15	ml	prepared mustard
2.5	ml	ginger ground
907.2	g	chicken thighs, boneless, skinless skinned, about 6
12	x	apricots, dried	*

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℉ 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, 8½ g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.