Ingredients

• 1 tablespoon olive oil
• 8 chicken thigh cutlets, skin on
• 1 onion, chopped
• 1 ½ tablespoons onion powder
• 1 ½ teaspoons sweet paprika
• 250ml Rosella Organic Tomato Sauce
• 2 tablespoons white vinegar
• 405g can apricot nectar
• 425g can apricot halves, drained
• 700g microwave white rice (see tips)
• ½ cup chopped parsley to garnish, plus extra to garnish

METHOD

1. Preheat oven 220°C/200°C (fan-forced). 
2. Heat oil in a large flameproof and ovenproof pan over medium-high heat. Sear chicken for 4 minutes each side. Transfer to a large bowl and set aside. 
3. Add onion to the pan and cook for 3 minutes to soften. Add onion powder, paprika, tomato sauce, vinegar and apricot nectar. Bring to a simmer. Reduce heat to medium and cook for a further 10 minutes until slightly thickened. Pour into bowl with chicken and wipe out the pan. 
4. Place microwave rice into pan and spread evenly. Stir through parsley. Arrange chicken thighs on rice and spoon over sauce. Bake for 25 minutes. Add apricot halves and cook for a further 10 minutes. Garnish with extra parsley and serve from the pan.