How to make it

  • Drain apricot syrup into a 1 cup measuring cup.
  • Add water to make 1 cup liquid and set aside.
  • Cut apricot halves in half place in a small bowl, cover and set aside.
  • In a 3 1/2 quart round microwavable casserole dish, mix apricot liquid, brown sugar, vinegar, soy sauce, browning and seasoning sauce, basil, and garlic. Place thighs in marinade, cover and refrigerate at least 1 hour or up to 24 hours.
  • Arrange thighs in a spoke fashon in the marinade with meaty ends toward outer edge of casserole. Cover tightly with a lid or plastic wrap, turning one edge back. Microwave at 100% power for 18 to 20 minutes or until chicken is fork tender and no longer pink along the bone, turning thighs over after 10 minutes. Transfer thighs to a serving platter, cover tightly with foil and keep warm.
  • In a small bowl, stir water and cornstarch until smooth. Then stir into marinade in casserole dish. Add reserved apricots to marinade. Microwave marinade uncovered at 100% power for 2 to 3 minutes or until mixture boils and thickens. Pour over chicken before serving.

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