Apricot chicken with rice and greens
skinless chicken thigh
775 g, fat trimmed, (buy 4 X 250g cutlet)
1 medium, thinly sliced
1 clove(s), crushed
powdered French onion soup
17½ g, salt reduced
Apricot, canned in natural juice, drained
white boiled rice
2 cup(s), to serve
1 x 3 second spray(s)
- 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
- 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.
- 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.