Apricot Chicken Thighs

Title: Apricot Chicken Thighs
Categories: Chicken, Low-cal
Yield: 6 servings

1/2 c Apricot Nectar
1 tb Prepared Mustard
1/4 c Dry Sherry
1/2 ts Ground Ginger
2 tb Soy Sauce
2 lb Chicken Thighs, Skinned
1 tb Lemon Juice
12 x Dried Apricot Halves

Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chic ken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350øF for 45 minutes. Uncover, and place apricot 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.