Ingredients

1/2 C. apricot nectar
1/4 C. dry sherry
2 Tbsp. soy sauce
1 Tbsp. lemon juice
1 Tbsp. prepared mustard
1/2 tsp. ground ginger
6 chicken thighs(2 lb.),skinned
12 dried apricot halves

Cooking Instructions

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-inch baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 for 45 minutes. Uncover, and place apricot halves in apricot nectar mixture. Continue baking, uncovered, for 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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)