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 350

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