Image by Jeremy Simons
Ingredients (12)
- 450g pkt microwave white rice
- 250g pkt microwave white rice
- 35g pkt Maggi Apricot Chicken Recipe Base
- 1 Massel Chicken Style Stock Cube
- 125ml (1/2 cup) boiling water
- 2 tbsp olive oil
- 4 chicken thigh cutlets, skin on, bone removed
- 410g can apricot halves in juice
- 6 green shallots, thinly sliced
- 1 1/2 cups chopped fresh continental parsley leaves
- 1 bunch broccolini, trimmed, blanched
- 60g (1/3 cup) roasted almonds, coarsely chopped
Method
- Step 1 PREPARE RICE & SAUCE Preheat oven to 220C/ 200C fan forced. Microwave both rice packets according to packet directions. Place the apricot chicken recipe base, stock cube and water in a heatproof bowl. Stir until combined.
- Step 2 COOK CHICKEN & SAUCE Meanwhile, heat the oil in a large ovenproof frying pan over high heat. Cook the chicken for 2-3 minutes each side or until golden brown. Set aside in a large bowl. Reduce heat to low. Place apricot halves, cut-side down, in pan. Pour over juice and apricot sauce mixture. Stir for 2 minutes or until slightly thickened. Pour over the chicken in the bowl.
- Step 3 ASSEMBLE & BAKE Remove pan from heat. Add the rice, shallot and half the parsley to pan. Toss to combine. Top with chicken mixture. Season. Bake for 15-20 minutes or until the chicken is golden and cooked through. Top with broccolini, almond and remaining parsley.