Apricots go really well with chicken, adding a kind of sweet and sour flavour. This is a great go-to dinner, using ingredients you usually have in the pantry and is quick and easy. It freezes and reheats well too.

Ingredients

1 Tbsp	Extra virgin olive oil, (we love Olivado)
1	Waitoa whole free-range chicken, cut into pieces (Main)
2	Onions, chopped
2 cloves	Garlic, chopped
3 Tbsp	Tomato paste, (we love Chantal Organics)
1 can	Chopped tomatoes
1 Tbsp	Sweet chilli chicken sauce, (we love Lee Kum Kee)
1 can	Apricots, (400g), halved, drained (Main)
1 cup	Chicken stock, (we love Continental)
1 tsp	Fresh thyme, chopped (we love Superb Herb)

Directions

1. Heat the oil in a large frying pan or saucepan and brown chicken pieces for 2-3 minutes on both sides until lightly browned. Set chicken aside.
2. Drizzle a little more oil into the same pan and fry onion and garlic until soft, about 3-4 minutes.
3. Add back the chicken, along with the tomato paste, sweet chilli sauce, herbs, tomatoes, apricots, water and chicken stock. Roughly break up the apricots with a wooden spoon.
4. Stir all ingredients together and partially cover with a lid.
5. Simmer on medium heat for 15-20 minutes until the chicken is cooked through. Serve hot with rice, couscous or mash, and greens. Sprinkle fresh thyme on top.

Note: This dish works well cooked in a Le Creuset Signature Cast Iron Round Casserole dish.