Instructions: Lightly season the chicken.

Dissolve soup mix in 1/2 cup cold water.

Heat oil in a pan and when hot, add chicken breasts and lightly brown both sides. Transfer to an ovenproof casserole dish. Repeat with remaining chicken pieces.

Add a little more oil to pan and reduce heat to low.

Add onion and garlic to pan and cook gently 2-3 minutes to soften. Stir in spices, honey, soy, and apricot nectar, bring to the boil and simmer 2 minutes.

Dissolve soup mix in a little water and stir in to thicken.

Pour sauce over chicken, cover and cook 180C/380F for 45 minutes. Add dry apricots for the last ten minutes of cooking.

Remove juice from dish and reduce if necessary to the correct consistency. Season well, pour back over chicken and sprinkle with chopped parsley.

Serve with rice pilaf.

An all-time classic for any occasion.

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