- serves 4 people
- preparation 10 minutes
- cooking 1 hour
- difficulty Easy level
Ingredients
- 4-6 chicken thighs
- 405 ml can apricot nectar
- 40 g French onion soup mix
- 2 cups jasmine rice
- toasted cashews, to serve
Marinating time: minimum 30 minutes
Instructions
- Cut the chicken thigh into 2-3 cm chunks. Pour the apricot nectar into a high-sided baking dish, then add the chicken pieces and stir to combine. Allow to marinate for up to 30 minutes.
- Preheat the oven to 180˚C. Sprinkle the French onion soup mix over the chicken and mix well to combine. Bake the chicken, stirring occasionally, for 45-60 minutes, adding extra apricot nectar if required.
- Meanwhile, cook the jasmine rice according to the package directions in a saucepan or rice cooker.
- To serve, divide jasmine rice between bowls and top with the apricot chicken. Sprinkle with toasted cashews and serve immediately.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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