Name: Apricot chicken with creamy rice
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4
Ingredients: 12 chicken lovely legs (1.2kg); 2 tablespoon vegetable oil; 2 large brown onions (400g), sliced thickly; 2 teaspoon finely grated fresh ginger; 2 clove garlic, crushed; 3 trimmed celery stalks (300g), chopped finely; 425 gram canned apricot nectar; 1 cup (250ml) water; 40 gram packaged french onion soup mix; 1 cup (200g) calrose rice; 30 gram baby spinach; 1 tablespoon finely chopped fresh flat-lea parsley

Apricot chicken with creamy rice

Deliciously tender and succulent apricot chicken and soft creamy rice. Warm and comforting - the perfect family dinner for the cooler winter nights!

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Serves 4

Prep

Cook

55M

Total

Ingredients

12 chicken lovely legs (1.2kg)

2 tablespoon vegetable oil

2 large brown onions (400g), sliced thickly

2 teaspoon finely grated fresh ginger

2 clove garlic, crushed

3 trimmed celery stalks (300g), chopped finely

425 gram canned apricot nectar

1 cup (250ml) water

40 gram packaged french onion soup mix

1 cup (200g) calrose rice

30 gram baby spinach

1 tablespoon finely chopped fresh flat-lea parsley

Method

1.Remove and discard skin from the chicken if necessary. Heat half the oil in a large frying pan over high heat. Cook chicken, in batches, until browned all over; drain on paper towel.

2.Heat remaining oil in the same pan; cook onion, ginger, garlic and celery, stirring, for 10 minutes or until onion and celery are browned lightly.

3.Return chicken to pan with nectar, the water and soup mix; bring to the boil. Simmer, covered, for 10 minutes. Add rice; simmer, uncovered, stirring occasionally, for 30 minutes or until rice is tender. Stir in spinach. Sprinkle with parsley to serve.

Serve with steamed vegetables or a salad. We used trimmed, skinless chicken drumsticks, known as ‘lovely legs’ for this recipe; they will save you time by not having to remove the skin.
Note

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