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Apricot chicken

Apricot chicken

Total Time
6 hr 30 min
15 min
6 hr 15 min
Apricot chicken is an all-time favourite and this dish doesn’t disappoint. We’ve also added some curry flavours to partner the sweetness from the fruit. A truly spectacular creation is the result of wonderful slow-cooking.


Plain flour

¼ cup(s), (35g)

Smoked paprika

2 tsp

Chicken thigh, skinless, raw

720 g, (buy 8 x 100g fillets), fat trimmed (see tips)

Olive oil

1 tbs

Brown onion

1 medium, chopped


2 clove(s), crushed

Korma paste

3 tsp

Apricot, canned in natural juice

410 g, (1 x 410g can)

Chicken stock

½ cup(s), (125ml)

Fresh thyme

2 tbs, leaves, plus extra to serve


  1. Combine flour and paprika on a plate. Season with salt and pepper. Toss chicken in flour mixture to coat.
  2. Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken for 2–3 minutes each side or until browned. Transfer to a 5.5 litre slow cooker.
  3. Heat remaining oil in same pan over medium–high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant. Add undrained apricots, stock and thyme and bring to the boil. Season with salt and pepper.
  4. Pour mixture over chicken in slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours). Serve with extra thyme scattered over the top.


TIP: If you can’t buy small (100 g) thigh fillets, larger ones will be fine to use, just ensure you have 800 g in total. Serve steamed asparagus and baby carrots on the side.