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Photo of Apricot chicken with rice and greens by WW

Apricot chicken with rice and greens

Total Time
1 hr 40 min
25 min
1 hr 15 min
Win over fussy eaters with sweet and sticky chicken spooned over fluffy rice.


Chicken thigh, skinless, raw

775 g, fat trimmed, (buy 4 X 250g cutlet)

Brown onion

1 medium, thinly sliced


1 clove(s), crushed

Powdered French onion soup

17½ g, salt reduced

Apricot nectar

1 cup(s)

Apricot, canned in natural juice, drained

6 piece(s)

Cooked white rice

2 cup(s), to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180 or 160'c fan-forced. Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Cook Chicken cutlets for 2-3 minutes or until browned all over, then transfer to a plate and set aside
  2. Place onion in same casserole dish and cook, stirring, for 3-5 mins or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
  3. Combine soup mix with 1/3 cup (80ml) water in a small jug. Add soup mixture, nectar and apricot halves to casserole dish and bring to the boil. Return chicken to casserole, turning to coat a sauce. Cover and bake for 45 minutes. Uncover, turn chicken, then cook, uncovered, for a further 15 minutes or until chicken is tender and sauce has thickened slightly. Divide rice among serving plates, top with chicken and sauce and serve.


SERVING SUGGESTION: Steamed snow peas and sugar snap peas.