Spiced Apricot Chicken with Rice

Steps

1. oven to 220°C. Bring a full kettle to the boil.
2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Pat chicken dry with paper towels, season with salt and pepper and rub with mustard. Set aside. Slice courgette into 2cmthick rounds and remove core and seeds from capsicum and slice 1cm. Set both aside.
4. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat. Cook chicken for 1-2 minutes each side, until starting to brown. Add courgette and capsicum and cook for a further 1 minute.
5. Add apricot halves and pouch of apricot sauce to pan with chicken and stir to coat chicken and veggies. Season with salt and pepper. Transfer to oven to bake for about 10 minutes, until chicken is cooked through and veggies are tender.
6. When spiced apricot chicken has finished cooking, remove from oven, allow to rest for a couple of minutes then scatter over baby spinach leaves.
7. spoon ¾ cup cooked rice into each bowl and top with spiced apricot chicken and a sprinkle of sliced almonds.