Wild Baked Chicken

12 chicken thighs
3 cups cooked wild rice
1 8 ounce pkg herb seasoned stuffing mix
1 cup chopped cranberries (fresh or frozen)
1/2 cup chopped pecans
1/2 cup margarine, melted
2 cups boiling water
2 tsp chicken flavor instant bouillon
2 tbsp cherry preserves, heated

Preheat oven to 400°F. Lightly grease 9X13 inch pan. In large bowl, combine wild rice, stuffing mix, cranberries, pecans and margarine. In small bowl, combine water and bouillon. Pour over stuffing; mix well. Spoon into baking pan. Top with chicken thighs, skin side up. Bake for 35-40 minutes, or until chicken is browned and juices run clear when pierced with a fork. Spoon preserves over chicken. Bake for another 10 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council