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RECIPE:
8 skinless, boneless Chicken Thighs or breasts cut into cubes
1 medium Onion, cubed
1 medium Onion, finely diced
3 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
2 cups dried prunes
1/2 cup smooth Apricot Jam
1/4 cup Olive Oil
2 Tbsp Apricot Chutney
2 Bay Leaves
2 Tbsp Cumin powder
2 Tbsp smoked paprika powder
1 red paprika
1 green paprika
Handful of Sesame seeds
INSTRUCTIONS
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.
Sprinkle sesame seeds over the sosaties.
Serve with a nice leafy salad.
Music used:
Tranquil - Taiko
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This video was edited with Movavi Video Suite 21 [ Ссылка ]
