Fruited Chicken Thighs

• 6 chicken thighs (2 lb.), skinned
• 1/2 c. unsweetened apple juice
• 1/2 c. unsweetened orange juice
• 1/4 c. lemon juice
• 1/4 c. raisins
• 1/4 c. chopped dried apricots
• 1/4 c. chopped pitted prunes
• 1/4 tsp. ground ginger
• 1 medium onion, thinly sliced and separated into rings

1. Trim excess fat from chicken; place chicken in a 12 x 8 x 2-inch baking dish.
2. Combine apple juice, orange juice and lemon juice; pour over chicken.
3. Cover and refrigerate 2 hours.
4. Drain chicken, reserving marinade.
5. Add raisins, apricots, prunes and ginger to marinade, stirring well.
6. Arrange onion rings over chicken; pour marinade mixture over chicken.
7. Cover and bake at 350u0b0 for 1 hour.
8. Transfer chicken, onion and fruit to a serving platter, using a slotted spoon; discard cooking liquid to serve. Yield:
9. 6 servings (227 calories per serving).

chicken, apple juice, orange juice, lemon juice, raisins, apricots, prunes, ground ginger, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465558 (may not work)