1/2 cup apricot nectar
1/4 cup 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
Directions
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.
Servings: 6 servings
Apricot Chicken Thighs Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Recipes as a concept can be found way back into history, at least as far into history as early Egypt, and potentially, even further back. However, these, old recipes were just primitive pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to historians is a collection of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Continuing our culinary historical journey, there were two recipe books which were published in the fourteenth century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of meals enjoyed by the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in manuscripts on cookery, some of which are kept safe in academic collections. Over the succeeding few centuries, the rich and powerful families of Europe competed to offer the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing the recipes of their peers. When we get to the twentieth century, cookery publications are in great demand, mostly as a result of increased literacy, people having increased spare time and having more money. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Apricot Chicken Thighs recipe.
