Peel and quarter the onions, place in a baking dish along with the chicken thighs and garlic. Combine the soup mix with the apricot nectar to make a marinade and pour over the chicken. Cover with foil and bake in a preheated oven at 180C/350F for 1 hour.
Slice the chicken breasts and bell peppers into small strips and crush the garlic clove. Heat the oil in a wok and add the chicken, peppers and crushed garlic. Stir-fry for 3 minutes or until chicken is tender. Remove wok from the heat and tear in the basil leaves. Serve with steamed rice or noodles.
Finely dice the onion and together with the chicken mince cook in a frying pan. Shred the cabbage and grate the carrot, add to the chicken mince cooking until just soft. Spoon mixture onto rice paper sheets, roll into small 3 inch rolls and serve as a starter.
Crush garlic, mix with the paprika and a good drizzling of olive oil. Dice chicken and mix well with other ingredients. Feed chicken onto skewers that have been soaked in water, this prevents them from burning. Cook skewers on a grill until brown, serve with a sprinkling of chopped coriander.
Preheat oven to 350F/210C. Place chicken thighs in a roasting tray skin side up and pour over the butter. Scatter the garlic around the chicken then sprinkle with the herbs. Roast for approximately 45 mins or until chicken is cooked through.
Combine all but the chicken in a saucepan and over a medium heat cook stirring until sugar is dissolved. Allow the sauce to cool then marinate the chicken, preferably overnight. Place chicken into greased baking tray and bake at 400F for 1.5 hours turning every 15 minutes.