African apricot chicken kebabs
- 3 lbs boneless chicken breasts, cut into chunks
- 2 cloves garlic, minced
- Salt and pepper
- 4 medium onions, diced
- 2 tbsp virgin olive oil
- 1 and a half tsp coriander
- 1/2 tsp cumin
- 1 and a half tsp hot curry powder
- 1 tbsp brown sugar
- 120ml lemon juice
- 4 tbsp apricot jam
- 2 tbsp flour
- 30 dried apricot halves
- 1 onion, cut thinly
- 2 bay leaves
In a large bowl, combine chicken pieces, garlic, salt and pepper and set aside.
In a medium frying pan, fry onions in oil until golden.
Stir in coriander, cumin and curry powder.
Stir to coat onions, then add brown sugar, lemon juice and jam.
Mix flour into 120ml water and add to the mix. Bring to a boil, stirring constantly.
Remove from heat. When cool, pour over chicken.
Add bay leaves and refrigerate overnight.
The next day, thread meat with onions and apricots on skewers.
Grill over coals (seven minutes, roughly, on each side).
While meat grills, remove bay leaves from marinade and transfer it to a heavy pot.
Bring to a boil. Serve over rice.