Brown the chicken on a bbq using half the olive oil

In a pot add remaining olive oil and brown the leek

Add the garlic and cook for a further minute

In a large mixing bowl combine chicken, leeks and garlic, apricot chutney and apricots

Once it is thoroughly combined place into containers for storage and transport along with stock, sour cream and parsley (in seperate containers).

Place into gastro ready for cooking, add the stock making sure to gently work it into the spaces without dissolving the chutney too much

Cover with baking paper and foil and bake in a 180c oven for 30 mins.

Uncover and bake a further 30 mins until sticky and golden.

Stir in the sour cream and serve with chopped parsley on top as a garnish.