1 tablespoon curry powder
1 kg Mt Barker Free Range Chicken Thighs
2 tablespoons olive oil
Salt and Pepper
3 onions, sliced
1 cup chicken stock
½ litre Golden Circle Apricot Nectar
Place a baking tray on the stove top over a medium heat and fry the oil, onions and curry powder until fragment. Remove from heat and add the thighs and season with salt and pepper. Pour in the chicken stock and apricot nectar. Cover with baking paper and foil and then place in 180° oven for 1 hour. Uncover, and bake for a further 15 minutes. Serve with rice.
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