Uploaded March 2026 | Updated September 2026, 1 week ago
Curtis Stone and Mel Buttle team up to make a flavour-packed apricot chicken the whole family will love. Served with rice and packed with hidden veg, it’s an easy weeknight dinner winner.
What you’ll learn:
✅ How to get the most flavour out of your chicken
✅ Curtis Stone’s chef technique for cutting garlic
✅ Mel Buttle’s tips for sneaking in extra veggies
✅ How to make a tasty dinner that comes together in one pot
Apricot Chicken
Serves 4 Prep 10 mins Cooking 30 mins
3 Coles RSPCA Approved Chicken Breasts Fillets, cut into 3cm pieces
1 tsp paprika
1 tsp curry powder
2 tb plain flour - this is controversial I’d like Curtis take here
¼ cup (60ml) olive oil
2 large brown onion, chopped
1 carrot, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
2cm piece ginger, finely grated
405g can apricot nectar
40g pkt Coles Simply French Onion Soup Mix
1 cup (250ml) Coles Reduced Salt Chicken stock
11/2 cups (300g) Basmati rice
1. Toss chicken in paprika, curry powder and flour in a medium bowl, to coat. Season.
2. Heat 2 tablespoons of the oil in a large deep frying pan with a lid, over high heat. Cook chicken, in two batches, turning for about 5 mins, until browned all over. Transfer to a bowl.
3. Heat remaining oil in same pan. Add onion, cook, stirring for 3 mins or until softened. Add carrot, zucchini, garlic and ginger, cook, stirring for 3 mins or until vegetables are just tender.
4. Whisk apricot nectar and soup mix in a medium bowl, until smooth. Return chicken to pan and add apricot mixture and stock, stir to combine. Season. Bring to a simmer and reduce heat to low, simmer covered for 10 mins until chicken is cooked through.
5. Meanwhile, cook rice following packet directions. Use a fork to separate the grains.
6. Divide rice among serving bowls and top with apricot chicken. Sprinkle with parsley, to serve ( Check with Mel if we can add)
00:00 Who’s Curtis cooking dinner with?
00:22 Meet Mel Buttle!
00:54 Start by finely dicing your veggies
02:56 Time to dice the onion
03:17 How to cut garlic for maximum flavour
03:41 How to prep the chicken
05:13 Cook the chicken
06:02 Start cooking your veggies and season
07:24 Combine the soup mix and the apricot juice
07:45 Add the liquid to the pan and stir
08:15 Turn down the heat and leave to simmer
08:32 Top with parsley and dig in!
Curtis Stone and Mel Buttle team up to make a flavour-packed apricot chicken the whole family will love. Served with rice and packed with hidden veg, it’s an easy weeknight dinner winner.
What you’ll learn:
✅ How to get the most flavour out of your chicken
✅ Curtis Stone’s chef technique for cutting garlic
✅ Mel Buttle’s tips for sneaking in extra veggies
✅ How to make a tasty dinner that comes together in one pot
Apricot Chicken
Serves 4 Prep 10 mins Cooking 30 mins
3 Coles RSPCA Approved Chicken Breasts Fillets, cut into 3cm pieces
1 tsp paprika
1 tsp curry powder
2 tb plain flour - this is controversial I’d like Curtis take here
¼ cup (60ml) olive oil
2 large brown onion, chopped
1 carrot, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
2cm piece ginger, finely grated
405g can apricot nectar
40g pkt Coles Simply French Onion Soup Mix
1 cup (250ml) Coles Reduced Salt Chicken stock
11/2 cups (300g) Basmati rice
1. Toss chicken in paprika, curry powder and flour in a medium bowl, to coat. Season.
2. Heat 2 tablespoons of the oil in a large deep frying pan with a lid, over high heat. Cook chicken, in two batches, turning for about 5 mins, until browned all over. Transfer to a bowl.
3. Heat remaining oil in same pan. Add onion, cook, stirring for 3 mins or until softened. Add carrot, zucchini, garlic and ginger, cook, stirring for 3 mins or until vegetables are just tender.
4. Whisk apricot nectar and soup mix in a medium bowl, until smooth. Return chicken to pan and add apricot mixture and stock, stir to combine. Season. Bring to a simmer and reduce heat to low, simmer covered for 10 mins until chicken is cooked through.
5. Meanwhile, cook rice following packet directions. Use a fork to separate the grains.
6. Divide rice among serving bowls and top with apricot chicken. Sprinkle with parsley, to serve ( Check with Mel if we can add)
00:00 Who’s Curtis cooking dinner with?
00:22 Meet Mel Buttle!
00:54 Start by finely dicing your veggies
02:56 Time to dice the onion
03:17 How to cut garlic for maximum flavour
03:41 How to prep the chicken
05:13 Cook the chicken
06:02 Start cooking your veggies and season
07:24 Combine the soup mix and the apricot juice
07:45 Add the liquid to the pan and stir
08:15 Turn down the heat and leave to simmer
08:32 Top with parsley and dig in!
