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Chicken Sosaties with Apricots & Onions

Ingredients

Scale
  • 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 marinate 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 marinate overnight.

Use a metal skewer or Soak bamboo skewers in water for 15 minutes to prevent them from 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 a platter and brush them with the sauce. Serve the remaining sauce on the side.

SERVES 6

Find it online: https://melissamayo.com/recipe/chicken-sosaties-with-apricots-onions/