Apricot Chicken Thighs

• 1/2 cup apricot nectar
• 1/4 cup sherry dry
• 2 tablespoons soy sauce, tamari
• 1 tablespoon lemon juice
• 1 tablespoon prepared mustard
• 1/2 teaspoon ginger ground
• 2 pounds chicken thighs, boneless, skinless skinned, about 6
• 12 x apricots, dried

1. Combine all but chicken and dried apricots.
2. Mix well, set aside.
3. Trim excess fat from chicken.
4. Rinse chicken with cold water, pat dry.
5. Place chicken in a 12x8x2 inch baking dish.
6. Pour reserved apricot nectar mixture over chicken.
7. Cover and bake at 350F for 45 minutes.
8. Uncover, and place aproicot halves in apricot nectar mixture.
9. Continue baking, uncovered, 15 minutes or until chicken is tender.
10. Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
11. Garnish each thigh with 2 apricot halves.
12. Serve immediately.
13. PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8 1/2 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.

apricot nectar, sherry dry, soy sauce, lemon juice, mustard, ginger ground, chicken thighs

Taken from recipeland.com/recipe/v/apricot-chicken-thighs-505 (may not work)