Robertsons_Spicy-apricot-chicken-sosaties

Spicy Chicken and Apricot Sosaties

4 People
65 min.
easy

Boneless chicken thighs are recommended for the most tender and succulent skewers. In this easy recipe, they’re seasoned with fragrant Robertsons Braai & Grill Spicy BBQ, while dried apricots add a sweet and sour note. Enjoy these sosaties with fresh coriander and a creamy potato salad.

Ingredients

12 deboned chicken thighs
30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ
5 ml (1 tsp) Robertsons coriander
5 ml (1 tsp) Robertsons paprika
10 ml (2 tsp) Robertsons turmeric
juice of 1 lemon
30 ml (2 Tbsp) apricot jam, heated slightly to melt
30 ml (2 Tbsp) tomato paste
8 dried apricots
a small handful of fresh coriander, to garnish

Cooking Method

Preheat your grill to medium.
Remove the skin from the thighs, trim off any fat, and set aside.
In a large bowl, mix together the Robertsons Braai & Grill Spicy BBQ, Robertsons Cumin, Robertsons Coriander, Robertsons Paprika, Robertsons Turmeric, lemon juice, warm apricot jam and tomato paste. Place the chicken thighs in the bowl and toss well to coat. Cover and set aside to marinate for 30 minutes.
Fold a chicken thigh in half and push a wooden skewer through it. Then thread an apricot onto the skewer, followed by another thicken thigh, an apricot, and one last chicken thigh. Repeat with the remaining three skewers.
Grill the sosaties over a medium heat, turning them occasionally, until they are cooked through and slightly charred at the edges.
Serve warm with a garnish of fresh coriander.