This mildly-spiced chicken casserole means that a great-tasting midweek dinner is served.

Ingredients

• 10 ml (2 t) mixed medium masala
• 5 ml (1 t) garam masala
• 1 garlic clove, crushed
• 1 cm piece of ginger root, finely chopped
• 125 ml olive oil
• 1 x 410 g can Rhodes Quality Apricot Halves in Syrup, drained, syrup reserved
• salt and pepper
• 8 chicken thighs, excess fat trimmed
• 500 ml (2 C) prepared chicken stock
• 65 ml coriander leaves, coarsely chopped

Method

1. Make a marinade by whisking the spices, garlic, ginger, olive oil and reserved apricot syrup together.
2. Place the chicken in a bowl, pour over the marinade season to taste, cover and allow to marinate overnight in the fridge.
3. To cook, remove the chicken from the marinade (reserve the marinade) and brown on both sides then arrange in a roasting pan.
4. Heat the chicken stock together with the marinade and pour over the chicken.
5. Bake in a preheated oven at 180°C for 20 minutes before stirring in the Rhodes Quality Apricot Halves and coriander.
6. Bake for a further 20 minutes or until cooked through.
7. Serve with basmati rice.