Strawberry chicken

Sunset, Oct, 1992 by Linda Salisbury

Strawberry Chicken

Linda Salisbury, Reno

1 small can (8 oz.) tomato sauce

1 cup strawberry jam

2 tablespoons vinegar

1 tablespoon chili powder

1/2 teaspoon each dried thyme

leaves and ground ginger

10 to 12 skinned chicken thighs (2 to 2 1/2 lb. total), fat discarded

1/2 cup thinly sliced green onions

Salt

In a shallow 3-quart casserole, mix tomato sauce, jam, vinegar, chili powder, thyme, and ginger. Roll chicken in the sauce.

Bake, uncovered, in a 400 [degrees] oven until meat is no longer pink at bone (cut to test), about 45 minutes; baste chicken occasionally. Sprinkle with onions; add salt to taste. Serves 5 or 6.

Per serving. 357 cal. (30 percent from fat); 21 g protein; 12 g fat (3.4 g sat.); 42 g carbo.; 315 mg sodium, 72 mg chol.