Apricot Chicken Thighs
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.
1/2 c Apricot nectar
1/4 c Dry sherry
2 tb Soy sauce
1 tb Lemon juice
1 tb Prepared mustard
1/2 ts Ground ginger
6 x Chicken thighs (2 lb) (skinned)
12 x Dried apricot halves