Peel and finely dice the onion. Dice the apricots. Finely chop the parsley.
Cut the chicken into 2cm thick slices. Season with a pinch of salt and pepper then place into a preheated frying pan with the olive oil. On a medium heat, lightly brown the chicken for a few minutes then add the chopped onions and cook for 6 minutes.
Dilute the stock cube instructed on the packet. Add the white wine vinegar, when it has evaporated add in the apricots and the stock. When it comes to the boil, add in the preserve and stir. Cover with a lid and let it simmer for 10-15 minutes on a low heat or until the liquid reduces by half.
Prepare the rice according to the packet instructions.
Place the cooked rice onto a large the plate, add the chicken on top then sprinkle over with the parsley. Serve.