About this recipe:Got a cutting board, knife, spoon, pan and 30 minutes? That's all you need to prepare this tasty dinner. Makes great leftovers the next day too!
Iron Chef Greggers
375g uncooked white rice
2 tablespoons olive oil
1kg skinless, boneless chicken breast - cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
500ml chicken stock
12 dried apricots, chopped
225g apricot preserves
1 tablespoon cornflour
2 tablespoons water
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Method Prep:20min › Cook:30min › Ready in:50min
Bring the rice and 900ml water to the boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
While the rice is cooking, heat the olive oil in a large frying pan over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots and apricot preserves.
Bring the mixture to the boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornflour in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.