Apricot Chicken Casserole

Ingredients

• 1 kilogram chicken thigh fillets
• 1 tablespoon olive oil
• 1 piece brown onion, sliced
• 425 millilitre apricot nectar
• 1 piece french onion soup mix
• 1/2 cup dried apricots, halved
• 1 teaspoon dijon mustard
• 1.5 cup jasmine rice
• 300 gram green beans, trimmed
• 1/4 bunch flat-leaf parsley, chopped

Instructions

1. 1Preheat the oven to 180°C. Heat the oil in a flameproof casserole dish over medium-high heat. Brown the chicken thighs for 3 minutes each side, then set aside.
2. 2Cook the onion in the same dish for 4 minutes until soft.
3. 3Stir in the apricot nectar, soup mix, dried apricots and mustard until combined.
4. 4Return the chicken to the dish and turn to coat it in the sauce.
5. 5Cover with the lid and bake for 50 minutes until the chicken is very tender and the sauce has thickened.
6. 6Meanwhile, cook the rice following the packet directions and steam the beans for 4 minutes.
7. 7Serve the chicken and sauce over rice with the beans, scattered with parsley.