Name: Sticky apricot chicken with rainbow rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram chicken wing nibbles (see tips); ⅓ cup (110g) apricot jam; 1 teaspoon sweet paprika; 2 tablespoons lemon juice; 1 tablespoon olive oil; Rainbow rice; 450 grams packaged microwave basmati rice; 2 tablespoons olive oil; 2 teaspoons dijon mustard; 2 tablespoons lemon juice; 300 grams canned corn kernels, drained, rinsed; 1 medium red capsicum (200g), chopped finely; ⅓ cup (55g) drained sliced kalamata olives; 2 green onions, sliced thinly

Sweet marinated apricot chicken wing nibbles contrast perfectly with a fresh (slightly salty) rainbow rice creates the perfect family meal.

Ingredients

1 kilogram chicken wing nibbles (see tips)

⅓ cup (110g) apricot jam

1 teaspoon sweet paprika

2 tablespoons lemon juice

1 tablespoon olive oil

Rainbow rice

450 grams packaged microwave basmati rice

2 tablespoons olive oil

2 teaspoons dijon mustard

2 tablespoons lemon juice

300 grams canned corn kernels, drained, rinsed

1 medium red capsicum (200g), chopped finely

⅓ cup (55g) drained sliced kalamata olives

2 green onions, sliced thinly

Method

1.Preheat oven to 200°C.

2.Combine chicken with jam, paprika, juice and oil in a large bowl.

3.Place undrained chicken, in single layer, in a large baking dish. Roast for 30 minutes or until cooked through.

4.Meanwhile, make rainbow rice. Heat rice according to packet directions. Whisk oil, mustard and juice in a large bowl. Gently mix in rice and remaining ingredients; season to taste.

5.Serve chicken with rainbow rice.

Chicken wing nibbles, also sold as drumettes, are chicken wings that have been cut into smaller pieces at the joints; if you can’t find them you can use chicken wings (cooking time will increase to about 35 minutes) or you can buy chicken wings and cut them into nibbles yourself, discarding the tips. The chicken and rice is yummy hot or cold, so leftovers would make a great lunch or packed picnic. The wings are sticky, so make sure you have a good supply of paper napkins for sticky fingers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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