1 tablespoon olive oil
4 chicken thighs cutlets (900g), trimmed
4 chicken drumsticks (750g)
405ml can apricot nectar
¼ cup soy sauce
40g sachet French onion simmer soup
1 tablespoon sugar
1 tablespoon finely grated fresh ginger
2 teaspoons sambal oelek (chilli paste)
3 green spring onions, thinly sliced diagonally
Steamed rice and sugar snap peas, to serve
Heat oil in a deep, flameproof casserole dish (20-cup capacity) over a medium to high heat. Add chicken in two batches. Cook, turning occasionally for about 7 to 8 minutes, or until browned. Remove. Drain excess fat from dish.
Meanwhile, combine nectar, sauce, soup sachet, sugar, ginger and chilli with 1/4 cup water in a large jug.
Return all chicken to casserole dish over medium to high heat. Add nectar mixture. Cook, turning chicken to coat. Bring to boil. Remove from heat. Cover with lid.
Cook in a moderate oven (180C) for 1 hour. Remove.
Scatter onions over the top. Serve with rice and snow peas.