Tupperware Herb Risotto and Apricot Chicken

1 cup long grain rice
400ml chicken stock
1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
1 tbs chopped parsley or chives
1 tspn oil

Place chicken stock into 2.25L Stack Cooker Container
Bring to the boil (or very hot) by microwaving on high for 3-5 mintues.
Remove container from the microwave and pour in rice, thyme and oil and stir.
Cover and leave to stand for 2 minutes before placing in the stack
(have chopped parsley or chives ready where you are going to unstack. Mix it through the rice druing standing time).

800g skinless chicken fillets, cut into strips
1 pkt French Onion Soup
100mls aprircot nectar (unsweetened)
100mls water

In the quickshake, blend together apricot nectar, water and soup mix. Pour into 1.5L container and microwave on high for 1 minute.
Remove from microwave and stir to blend. Then add chicken strips and stir again.
(when the stack is taken from the mivrowave to the demonstration area, make sure you stir the chicken).