Apricot chicken

This classic recipe for apricot chicken originates from the Dawson family in the 80's and 90's and is inspired by my Mum's recipe. To this day, it stays the exact same simple formula made from chicken thighs, apricot nectar, French onion soup mix and toasted cashews.

Apricot chicken Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

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

1. 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.
2. 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.
3. Meanwhile, cook the jasmine rice according to the package directions in a saucepan or rice cooker.
4. 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.