Sticky apricot chicken with Jasmine rice, creamy slaw & cashews

Prep Time: 10

Cook Time: 25

Resting Time: 2

Total Time: 35

Servings people

Appliance/Function:

Peel and mince 4 cloves garlic. In a small bowl, whisk to combine the garlic, 1/4 cup apricot jam and 1 tbsp olive oil. Put 500 g chicken thighs on the prepared oven tray, add half the apricot jam mixture and toss to coat the chicken. Roast, turning halfway and baste with the juices, for 20 minutes or until golden and cooked through.

In a large pot over high heat add 1 cup jasmine rice and 310 ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork.

Meanwhile, add 1 tbsp kewpie mayonnaise, 1 tbsp apricot jam and 1 tbsp of water to a large bowl and whisk to combine (adding more water if needed to get the desired consistency). Julienne or grate 1 carrot Thinly slice 1/2 cabbage with a sharp knife or mandoline. Halve 1 cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice. Then add the carrot, cabbage and cucumber to the bowl and toss to combine. Season with salt and pepper.

Baste the chicken thighs with the tray juices, then spread with the remaining apricot jam mixture, turning to coat both sides. Season with salt and pepper. Roast for a further 5 minutes or until glazed and sticky. Rest the chicken for 2 minutes before slicing. Roughly chop ¼ cup cashews.

Divide the sticky apricot chicken, Jasmine rice and creamy slaw between plates. Drizzle over any remaining resting juices and sprinkle with the cashew nuts.