2 onions cut into 1 cm squares
8 chicken breasts on bone with skin250 ml dried apricot halves
12 wooden skewers soaked in water
1 packet ROYCO® Chicken Marinade
20 ml medium curry powder
3 ml turmeric
5 ml fresh ginger grated
3 ml dried chilli

Microwave onions for 1 minute
Cut the chicken breasts off the bone, then cut into 2 cm cubes, keeping the skin on.
Thread chicken cubes onto the skewers, alternating with the onion squares and apricots.
Prepare ROYCO® marinade according to packet instructions. Add the curry powder, turmeric, ginger and chilli. Marinate sosaties for 20 minutes.
Grill sosaties on the coal for about 15 minutes, turning and basting frequently.
Serve immediately.

The chicken skin is important in this recipe as it adds moisture to the kebabs. The kebabs can be made a day ahead (as far as step 3) but only marinate 20 minutes before cooking

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