INGREDIENTS
500g skinless and boneless chicken breasts, cubed
24 Turkish dried apricots
8 wooden skewers soaked for 15 minutes in cold water
FOR THE MARINADE
45ml white wine vinegar
30ml olive oil
15ml brown sugar
15ml ground cumin
Coriander leaves, chopped
Zest of 1 lemon
30ml curry powder
30ml sweet chilli sauce or chutney
Salt and freshly ground black pepper
WHAT TO DO
Thread the chicken pieces and apricots onto the skewers.
Mix the white wine vinegar, olive oil, sugar, ground cumin, coriander, lemon zest, curry powder, and chilli sauce or chutney together. Marinate the chicken sosaties for at least 3 hours.
Braai on an oiled grid at medium heat for between 8 and 10 minutes. Baste with any left-over marinade in the last 2 minutes.
Extract from Braai the Beloved Country by Jean Nel. Published by Jacana Media. Available in all good book stores for the recommended retail price of R185.