Apricot Chicken

Ingredients

• 55 g brown onion soup mix
• 8 medium chicken thighs
• 850 ml apricot juice

Directions

1. Preheat oven to 175 °C. Place chicken skin side up in a casserole dish.
2. Mix contents of onion soup mix sachet with apricot juice, stir continuously and bring to boil. Partially cover and allow to simmer for 5 minutes.
3. Pour over chicken and set aside any sauce that does not fit in the dish.
4. Bake for 35-45 minutes until chicken is fully cooked. Remove chicken and set aside.
5. Pour sauce into a saucepan with any sauce that was left over and boil until reduced to 500 ml.
6. Remove chicken skin before eating.
7. Serve with brown rice and steamed vegetables.