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CHICKEN SOSATIES WITH APRICOTS & ONIONS

CHICKEN SOSATIES WITH APRICOTS & ONIONS

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It’s 4th of July and that means it’s time to fire up the grill and have a barbeque with friends and family. Most Americans throw hamburgers, hotdogs and corn on the grill… but then I am not most Americans.

I was raised in South African on braaivleis (barbecued meat) and boerewors (spicy sausage) served with mieliepap (maize porridge similar to polenta) and soos (a delicious gravy).

So this 4th of July I am going to celebrate the holiday with an old school BRAAI (South African’s version of a BBQ). And I am making sosaties…. Which is the Afrikaans name for meat on a stick or quite simply kebabs.

Sosaties are great made with beef, chicken or lamb. In this version I skewer on some apricots and onions. They caramelize on the grill and add that fruity element common in South African braaied food. And the sweet barbeque sauce is finger licking good. I am salivating just thinking about it.

I am so grateful to my friend’s at A Taste of Africa Shoppe. They stock all the South African products not commonly found in America like Mrs Ball’s Chutney used in this recipe.

So wherever you are in the world, why not throw a 4th of July barbeque this weekend. Cause nothing beats celebrations with good food, a couple of drinks and you closest family and friends.

Happy 4th of July xxxx Chef MM

CHICKEN SOSATIES WITH APRICOTS & ONIONS






US (Imperial)


Print Ingredients

12 skinless, boneless chicken thighs – cut into 1-inch cubes

3 TBS dark brown sugar, divided

1½ TBS curry powder

1 TBS cumin

1 TBS cinnamon

2 tsp coriander seeds

1 tsp coarse salt

1 tsp black pepper

2 large red onions, peeled and cut into chunks

2 cups dried apricots

1 cup red wine

½ cup red wine vinegar

¼ cup olive oil

2 TBS Mrs Balls Chutney (you can use apricot or peach jam)

bamboo skewers for cooking



Instructions

Put the cubed chicken in a bowl. Mix together 2 TBS brown sugar, curry powder, cinnamon, cumin, coriander seeds, salt and pepper. Toss with the chicken pieces and marinade overnight.

Cut the onions into pieces the size of the dried apricots. Add the onions and apricots to a bowl. Add the wine, vinegar and oil and marinade overnight.

Use metal skewer or Soak bamboo skewers in water for 15 minutes to prevent them catching fire. Thread the chicken, onion and apricots onto skewers, alternating (chicken, apricots, onion).

Heat the leftover marinade in a saucepan. Add 1 TBS of sugar and 2 TBS of chutney/jam and cook till sauce thicken into a barbeque sauce. Add salt and pepper to taste.
Heat the grill. Brush the grill rack with oil .

Cook the kebabs on low-medium heat. Turn them every 5 minutes and cook for a total of 20 minutes so they are browned and cooked through.

Transfer kebabs to platter and brush them with the sauce. Serve the remaining sauce on the side.

SERVES 6





EU (Metric)


Print Ingredients

12 skinless, boneless chicken thighs – cut into 1-inch cubes

3 TBS dark brown sugar, divided

1½ TBS curry powder

1 TBS cumin

1 TBS cinnamon

2 tsp coriander seeds

1 tsp coarse salt

1 tsp black pepper

2 large red onions, peeled and cut into chunks

2 cups dried apricots

1 cup red wine

½ cup red wine vinegar

¼ cup olive oil

2 TBS Mrs Balls Chutney (you can use apricot or peach jam)

bamboo skewers for cooking



Instructions

Put the cubed chicken in a bowl. Mix together 2 TBS brown sugar, curry powder, cinnamon, cumin, coriander seeds, salt and pepper. Toss with the chicken pieces and marinade overnight.

Cut the onions into pieces the size of the dried apricots. Add the onions and apricots to a bowl. Add the wine, vinegar and oil and marinade overnight.

Use metal skewer or Soak bamboo skewers in water for 15 minutes to prevent them catching fire. Thread the chicken, onion and apricots onto skewers, alternating (chicken, apricots, onion).

Heat the leftover marinade in a saucepan. Add 1 TBS of sugar and 2 TBS of chutney/jam and cook till sauce thicken into a barbeque sauce. Add salt and pepper to taste.
Heat the grill. Brush the grill rack with oil .

Cook the kebabs on low-medium heat. Turn them every 5 minutes and cook for a total of 20 minutes so they are browned and cooked through.

Transfer kebabs to platter and brush them with the sauce. Serve the remaining sauce on the side.

SERVES 6




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