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Recipe by: didjory
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See below ingredients and instructions of the recipe
1/2 c Apricot nectar 1/4 c Dry sherry
2 tb Soy sauce 1 tb Lemon juice
1 tb Prepared mustard 1/2 ts Ground ginger
6 x Chicken thighs(2 lb),skinned 12 x Dried apricot halves
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" baking dish. Pour reserved apricot nectar mixture over
chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place
aproicot 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. PER SERVING: 192 calories, 18 g protein,
7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg
sodium, 16 mg calcium.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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