Apricot chicken with creamy rice

Deliciously tender and succulent apricot chicken and soft creamy rice. Warm and comforting - the perfect family dinner for the cooler winter nights!

  • 5 mins preparation
  • 55 mins cooking
  • Serves 4
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Apricot chicken with creamy rice
  • 12 chicken lovely legs (1.2kg)
  • 2 tablespoon vegetable oil
  • 2 large brown onions (400g), sliced thickly
  • 2 teaspoon finely grated fresh ginger
  • 2 clove garlic, crushed
  • 3 trimmed celery stalks (300g), chopped finely
  • 425 gram canned apricot nectar
  • 1 cup (250ml) water
  • 40 gram packaged french onion soup mix
  • 1 cup (200g) calrose rice
  • 30 gram baby spinach
  • 1 tablespoon finely chopped fresh flat-lea parsley


Apricot chicken with creamy rice
  • 1
    Remove and discard skin from the chicken if necessary. Heat half the oil in a large frying pan over high heat. Cook chicken, in batches, until browned all over; drain on paper towel.
  • 2
    Heat remaining oil in the same pan; cook onion, ginger, garlic and celery, stirring, for 10 minutes or until onion and celery are browned lightly.
  • 3
    Return chicken to pan with nectar, the water and soup mix; bring to the boil. Simmer, covered, for 10 minutes. Add rice; simmer, uncovered, stirring occasionally, for 30 minutes or until rice is tender. Stir in spinach. Sprinkle with parsley to serve.


Serve with steamed vegetables or a salad. We used trimmed, skinless chicken drumsticks, known as ‘lovely legs’ for this recipe; they will save you time by not having to remove the skin.