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.