Easy Apricot Chicken recipe all made in one pan - including the rice that soaks up all of the amazing sauce. Ready in a little over 30 minutes, you can also cook this apricot chicken recipe in the slow cooker (see tips).
Ingredients
1 tablespoon olive oil
8 organic chicken thigh cutlets, skin on
1 onion, chopped
1 ½ tablespoons onion powder
1 ½ teaspoons sweet paprika
250ml Rosella Organic Tomato Sauce
2 tablespoons white vinegar
405g can apricot nectar
425g can apricot halves, drained
700g microwave white rice (see tips)
½ cup chopped parsley to garnish, plus extra to garnish
Method
Preheat oven 220°C/200°C (fan-forced)
Heat oil in a large flameproof and ovenproof pan over medium-high heat. Sear chicken for 4 minutes each side. Transfer to a large bowl and set aside
Add onion to the pan and cook for 3 minutes to soften. Add onion powder, paprika, tomato sauce, vinegar and apricot nectar. Bring to a simmer. Reduce heat to medium and cook for a further 8-10 minutes until slightly thickened. Pour into bowl with chicken and wipe out the pan
Place microwave rice into pan and spread evenly. Stir through parsley. Arrange chicken thighs on rice and spoon over sauce. Bake for 25 minutes. Add apricot halves and cook for a further 10 minutes. Garnish with extra parsley and serve from the pan
Tips & Hints
This recipe is easy to turn into a slow cooker meal. Sear chicken thighs and add to slow cooker. Add remaining sauce ingredients except the drained apricots and cook High 3-4 hours or Low 5-6 hours. Adding drained apricots in the last ½ hour of cooking. Serve with herby rice
We used one 450g sachet and one 250g sachet of microwave rice for this recipe
