x
Breaking News
More () »

Charlotte's Leading Local News: Weather, Traffic, Sports and more | Charlotte, North Carolina | WCNC.com

Curried apricot chicken skewers or “sosaties”

Chef Carol Green gives this summer dish an international flavor

www.tasteofhealing.com

Curried Apricot Chicken Sosaties

Summer and grilling season are just some of my favorite things! In South Africa, grilling out is know as a ‘braai’. This recipe is a classic dish for chicken skewers, known as ‘sosaties’, which are marinated in a delectable curried apricot sauce.

Chef Carol Green, NTP

Taste of Healing.com

Serves 6

Ingredients:

8 skinless, boneless chicken thighs – cut into cubes

1 medium onion, cubed

Marinade:

1 medium onion finely chopped

2 cloves garlic, crushed

1 Tbsp fresh ginger, grated

2 Tbsp. Madras curry powder

2 tsp. Salt

1/4 cup red wine vinegar

2 cups dried apricots

1/2 cup smooth apricot jam

1/4 cup olive oil

2 Tbsp Mrs Ball’s Chutney

2 Bay leaves

Special Equipment:

Bamboo skewers, soaked, or metal kebab skewers

Directions:

Heat a large sauté pan over medium heat, add a little oil and sauté the finely chopped onion over medium heat until softened.

Add the garlic and ginger, sauté a few minutes more.

Add the curry powder and sauté briefly, immediately deglaze the pan with the red wine vinegar.

Add the rest of the marinade ingredients, lower the heat and simmer for approximately ten minutes.

Remove from the heat and allow to cool completely.

Divide the marinade and set aside about a cup full.

Add the chicken and cubed onion, stir to coat well, cover and place in the fridge.

Assemble the sosaties; thread the chicken pieces, cubed onion and apricots on the skewers, alternating the ingredients.

Place on a rack over a pan, to drain off some of the marinade, this will help prevent them burning.

Fire up the grill to a medium heat, place the sosaties on the grill, and cook for approximately 25 minutes, turning often. Keep the heat ‘low and slow’.

Right at the end brush the sosaties with the reserved marinade to glaze.

Serve with a nice leafy salad and a quinoa pilaf.

 

 

TALKING POINTS:

South African love to ‘braai’! Typically a braai consists of a variety of meats, ribs, steaks, chicken, with plenty of side dishes and is a national pastime.

The chicken ‘sosaties’ have a distinct Dutch East Indian influence which stems back to the 1800’s of the trading posts set up in the Cape.

Mrs Ball’s chutney is a favorite condiment that graces the table at many meals, it can be bought locally at World Market or Publix, or substitute any chutney