Sticky apricot chicken with rainbow rice

A vibrant and tasty dish.

  • 40 mins cooking
  • Serves 4
  • Print
Sweet marinated apricot chicken wing nibbles contrast perfectly with a fresh (slightly salty) rainbow rice creates the perfect family meal.


  • 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


  • 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.

More From Women's Weekly Food