Curried Apricot Chicken with Coconut Rice

Serves 4, Prep 12 mins, Cook 17 mins

810g can apricot halves in juice 2 tblsps olive oil 12 chicken tenderloins (720g), halved diagonally 1 onion, halved, thinly sliced 1 tblsp curry powder ½ cup chopped fresh coriander Salt and pepper, to taste Steamed broccolini, to serve

COCONUT RICE 1½ cups long-grain rice 400ml can light coconut milk

1 To make the coconut rice, place rice, milk and 1¹⁄³ cups of water in a large saucepan. Bring to a boil. Simmer, covered, for about 10 to 12 minutes or until liquid is absorbed and rice is just tender. Remove from heat. Stand, covered, for 5 minutes. Separate grains with a fork. Cover to keep warm. 2 Meanwhile, drain apricots, reserving ¹⁄³ of a cup juice. Coarsely chop the apricots. 3 Heat half the oil in a large, deep, non-stick frying pan over a medium heat. Add chicken in two batches. Cook for about 2 to 3 minutes on each side, or until lightly browned. Remove. 4 Add remaining oil to the same pan over a medium to high heat. Add onion and cook, stirring occasionally, until soft. Add curry powder and cook, stirring for 1 minute. 5 Add the apricots and reserved juice. Return chicken. Simmer, stirring occasionally for about 3 to 4 minutes, or until slightly thickened and chicken is cooked through. Stir in the coriander and season with salt and pepper. 6 Serve with rice and broccolini.