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One-pot apricot chicken rice bake recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Use canned apricots for a sweet, nostalgic twist on a classic family chicken dish.
Ingredients:
  • 450g pkt microwave white rice
  • 250g pkt microwave white rice
  • 35g pkt Apricot Chicken Recipe Base
  • 1 Chicken Style Stock Cube
  • 125ml (1/2 cup) boiling water
  • 36.40 gm olive oil
  • 4 chicken thigh cutlets, skin on, bone removed
  • 410g can apricot halves in juice
  • 6 green shallots, thinly sliced
  • 375.00 ml chopped fresh continental parsley leaves
  • 1 bunch broccolini, trimmed, blanched
  • 60g (1/3 cup) roasted almonds, coarsely chopped
Instructions:
  • 1. Preheat oven to 220C/ 200C fan forced. Cook both rice packets in the microwave as per the instructions on the packets. Combine apricot chicken recipe base, stock cube, and water in a heatproof bowl. Stir well to combine.
  • Sauté Chicken & Prepare Sauce In a large ovenproof frying pan, heat oil over high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Transfer chicken to a large bowl. Reduce heat to low. Add apricot halves, cut-side down, to the pan. Pour in the juice and apricot sauce mixture. Stir for 2 minutes until slightly thickened. Pour the sauce over the chicken in the bowl.
  • Combine rice, shallot, and half of the parsley in the pan. Arrange chicken mixture on top. Season and bake for 15-20 minutes until chicken is golden and cooked through. Garnish with broccolini, almonds, and remaining parsley before serving.

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