APRICOT CHICKEN
SERVES 4 PREP AND COOK: 1 HOUR, 30 MINS
4 chicken thigh cutlets (900g), trimmed
4 chicken drumsticks (750g)
405ml can apricot nectar
¼ cup soy sauce
40g sachet French onion simmer soup
1 tblsp sugar
1 tblsp finely grated fresh ginger
3 green spring onions, thinly sliced diagonally
Steamed rice and sugar snap peas, to serve
1 Heat an oiled, deep, flameproof casserole dish (20-cup capacity) over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 7 to 8 minutes, or until browned. Remove. Drain excess fat from dish.
2 Meanwhile, combine apricot nectar, soy sauce, soup sachet, sugar and ginger with ¼ cup water in a large jug.
3 Return all chicken to casserole dish over a medium to high heat. Add nectar mixture. Cook, turning chicken to coat. Bring to a boil. Remove from heat. Cover with lid.
4 Cook in a moderate oven (180°C) for 1 hour. Remove.
Scatter onions over the top. Serve with rice and sugar
