8 chicken thighs (2 1/2 lb.)
1 tsp. salt
1/4 tsp. pepper
1/2 c. apricot jam
2 tbsp. bottle chili sauce
1 tbsp. Dijon style mustard
cooked rice
almond slivers
chopped parsley

Preheat oven to 350°F. Pat chicken dry. Sprinkle with salt and pepper. Place chicken, skin side up, in a 13 x 9 x 2 dish. Combine apricot jam, chili sauce and mustard in a small bowl. Force mixture through a small strainer with the back of a spoon.

Bake in the preheated oven for 25 minutes. Brush skin side of chicken with half the apricot glaze.

Bake 20 minutes more or until tender, brushing with the remaining glaze. Serve on a bed of hot cooked rice, mixed with almond slivers and chopped parsley.