Heat the oil in a large frying pan over medium-high heat. Add the chicken drumsticks and cook for about 5 minutes, turning occasionally, until they are golden brown.

In a bowl, combine the French onion soup mix with the apricot nectar, then pour this mixture over the chicken in the pan. Bring to a boil while stirring. Once boiling, cover the pan, reduce the heat, and let it simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked.

Add the halved apricots to the pan and stir to combine. Cook for an additional few minutes until the apricots are heated through.

Serve the chicken and apricot mixture over steamed jasmine rice, garnished with chopped flat leaf