Apricot chicken skewers
SERVES 4-6 PREP + COOK TIME 1 HOUR
½ cup (160g) apricot jam
½ cup (125ml) lemon juice
1 tablespoon mustard powder
2 teaspoons smoked paprika
½ teaspoon curry powder
3 cloves garlic, crushed
⅓ cup (80ml) extra virgin olive oil
1kg chicken thigh fillets, cut into
3cm pieces
1.5 cups (280g) long grain rice
6 firm apricots, quartered
3 green onions, sliced thinly
½ cup chopped flat leaf parsley leaves
¼ cup finely shredded mint leaves
2 tablespoons chopped pistachios
1 Combine apricot jam, ½ cup (80ml) of the lemon juice, mustard, paprika, curry powder, garlic and ¼ cup (60ml) of the oil in a large bowl. Season with salt and freshly ground pepper.
2 Combine the chicken and half the apricot jam mixture, toss to combine. Refrigerate for 30 minutes, to marinate. Reserve remaining apricot jam mixture for basting.
3 Meanwhile, in a sieve rinse the rice in cold water. Place in a medium saucepan with 3 cups water. Bring to a simmer over high heat, reduce heat to low, cover with lid, and cook for 15 minutes. Transfer rice to a large bowl. Add remaining lemon juice and oil, gently toss and set aside to cool. Season with salt and freshly ground pepper.
4 Thread the chicken onto 12 metal skewers, alternating with 2 pieces of apricot per skewer.
5 Preheat chargrill pan or barbeque over high heat. Add skewers and cook for 10-12 minutes, turning, or until charred and chicken is cooked through. Towards the end of cooking time brush with reserved apricot jam mixture.
6 Add green onion, parsley, mint and pistachios to the rice and toss to combine. Serve skewers with rice mixture. Suitable to freeze.
Apricot shortcakes with drippy icing
MAKES 12 PREP + COOK TIME 45 MINUTES
This story is from the January 2025 edition of The Australian Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the January 2025 edition of The Australian Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Maggie's kitchen
Maggie Beer's delicious veg patties - perfect for lunch, dinner or a snack - plus a simple nostalgic pudding with fresh passionfruit.
Reclaim your brain
Attention span short? Thoughts foggy? Memory full of gaps? Brigid Moss investigates the latest ways to sharpen your thinking.
The girls from Oz
Melbourne music teacher Judith Curphey challenged the patriarchy when she started Australia's first all-girls choir. Forty years later that bold vision has 6500 members, life-changing programs and a new branch of the sisterhood in Singapore.
One kid can change the world
In 2018, 10-year-old Jack Berne started A Fiver for a Farmer to raise funds for drought relief. He and mum Prue share what happened next.
AFTER THE WAVE
Twenty years ago, the Boxing Day tsunami tore across the Indian Ocean, shredding towns, villages and holiday resorts, and killing hundreds of thousands of people from Indonesia to Africa. Three Australians share their memories of terror, loss and survival with The Weekly.
PATRICIA KARVELAS How childhood tragedy shaped me
Patricia Karvelas hustled hard to chase her dreams, but it wasn't easy. In a deeply personal interview, the ABC host talks about family loss, finding love, battles fought and motherhood.
Ripe for the picking
Buy a kilo or two of fresh Australian apricots because they're at their peak sweetness now and take inspiration from our lush recipe ideas that showcase this divine stone fruit.
Your stars for 2025
The Weekly’s astrologer, Lilith Rocha, reveals what’s in store for your astrological sign in 2025. For your monthly horoscope, turn to page 192.
MEL SCHILLING Cancer made me look at myself differently'
One year on from going public with her bowel cancer diagnosis, Mel Schilling reveals where she's at with her health journey and how it's changed her irrevocably.
Nothing like this Dame Judi
A few weeks before her 90th birthday, the acting legend jumped on a phone call with The Weekly to talk about her extraordinary life – and what’s still to come.