6 chicken thighs (2 lbs) -- skinned 1/2 cup unsweetened apple juice 1/2 cup unsweetened orange juice 1/4 cup lemon juice 1/4 cup raisins 1/4 cup chopped dried apricots 1/4 cup chopped pitted prunes 1/4 teaspoon ground ginger 1 medium onion -- thinly sliced and separated into rings 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 350 for 1 hour. Transfer chicken, onion, and fruit to a serving platter, using a slotted spoon; discard cooking liquid to serve. Yield: 6 servings.
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