Ingredients

2 pounds sweet potatoes, peeled and cut in 2-inch chunks (5 cups)
8 medium- size carrots (1 pound), cut crosswise in 2-inch pieces
4 ounces dried apricot halves (2/3 cup)
4 ounces pitted prunes, halved (2/3 cup)
1 meduim-size onion, halved lengthwise and sliced thin crosswise
6 skinless chicken thighs (about 2 pounds), visible fat removed
3/4 cup orange juice
1 1/2 tsp. salt
1/2 tsp. pepper
3 tbs. freshly squeezed lemon juice
2 tbs. packed brown sugar
 

Directions

1. Heat oven to 375 F.
2. Put sweet potatoes, carrots, apricots, prunes and onions in a 4-to-5 quart Dutch oven. Arrange chicken over top.
3. Add orange juice, salt and pepper. Cover and bake 50 minutes, turning chicken and stirring vegetables and fruit once.
4. Sprinkle lemon juice and brown sugar over all. Bake uncovered 10 minutes until vegetables are tender and chicken is no longer pink near the bone.

Serves 6. Per serving: 524 calories. 25 g protein, 66g carbohydrate, 19 g fat. 100 mg cholesterol, 683 mg sodium,

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