Ingredients
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
Method
-
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.
