Preheat the oven to 180 C / Gas 4. Drain the tinned apricots and blitz the apricots in a food processor or blender until smooth. Pour into a bowl and stir in the soup sachets and sherry.
Place the chicken pieces into a large freezer bag or bowl and add flour to coat; season with salt and pepper.
Heat a large heavy based casserole dish (cast iron works well) and add a little oil. Gently pan fry the onions until translucent. Shake off the excess flour from the chicken and add to the pan. Cook over medium to low heat until the chicken has coloured slightly.
Pour in the apricot mix and add the soy and orange juice. Stir will a wooden spoon and reduce heat. The flour will help to thicken the sauce but be careful not to over thicken. Add the water and mix well.
Bake, covered, for 1 hour. Check a couple of times to ensure sauce does not evaporate. If needed, you can add a little more water. Serve with boiled rice.