Recipes from Pilgrim's Kitchen

• 6 chicken thighs, skin removed
• 2/3 cup mustard seeds
• 2 cloves garlic
• 1 TBLS lemon zest
• 1/4 cup parsley leaves
• 3/4 cup orange juice
• 6 TBLS cider vinegar
• 1/2 cup dried apricots
• 1/2 tsp salt
• 2 cups finely chopped pecans
• 3/4 cup chicken broth

In food processor, combine mustard seeds, mustard powder, garlic cloves, lemon zest, parsley leaves, orange juice, vinegar, apricots and salt. Process until smooth.

Pour 3/4 cup mustard into small saucepan; set aside. Place remaining mustard sauce in glass bowl or dish. In another glass bowl or dish, place pecans.

Roll chicken thighs first in mustard in glass dish, and then in pecans, until evenly coated. Place chicken thighs on prepared sheet pan; coat tops with cooking spray.

Place in oven and bake 40 - 45 minutes until firm and cooked through.

Just before chicken is done, add chicken broth to mustard in saucepan. Bring sauce to a simmer over medium heat, stirring well.

Place chicken on serving platter and pass sauce separately.

Serves 6