Fruited Chicken Thighs
|Chicken thighs||2 Pound|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Chopped pitted prunes||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
Trim excess fat from chicken, place chicken in a 12- x 8- x 2-inch baking dish.
Combine apple juice, orange juice, and lemon juice; pour over chicken.
Cover and refrigerate 2 hours.
Drain chicken, reserving marinade; add raisins, apricots, prunes, and ginger to marinade, stirring well.
Arrange onion rings over chicken; pour marinade mixture over chicken.
Cover and bake at 350Â° for 1 hour.
Transfer chicken, onion, and fruit to a serving platter, using a slotted spoon, discard cooking liquid to serve.