** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Mix well, set aside. Trim excess fat from chicken.
3. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish.
4. Pour reserved apricot nectar mixture over chicken.
5. Cover and bake at 350 deg F for 45 minutes. Uncover, and place apricot halves in apricot nectar mixture.
6. Continue baking, uncovered, 15 minutes or until chicken is tender.
7. Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
8. Garnish each thigh with 2 apricot halves. Serve immediately.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Soy, MSG, Poultry, Sulfites, Apricot, Alcohol, Fructose Malabsorption, Mustard allergies.