Ingredients
Sosaties:
- 4 chicken breasts
- 4 tsp (20ml) olive oil
- 2 Tbsp (30ml) brown sugar
- 1 Tbsp (15ml) masala curry powder
- 1 tsp (5ml) cinnamon
- 1 tsp (5ml) ground coriander
- 1 tsp (5ml) ground cumin
- 1 tsp (5ml) garlic powder
- 12 dried apricot halves
- 2 onions, cut into chunks (same size as the apricot pieces)
- salt and pepper
Apricot-chutney yoghurt dressing:
- ½ cup (125ml) plain yoghurt
- ½ cup (125ml) apricot chutney
- 1 tsp (5ml) masala curry powder
- 1/2 tsp (2,5ml) orange zest
- 15g chopped coriander
- salt and pepper
Method
Sosaties:
- Slice the chicken breasts into even cubes (approximately 6 pieces per breast) and place in a bowl.
- Mix the olive oil, sugar, masala curry powder, cinnamon, coriander, cumin, garlic powder, salt and pepper.
- Rub the chicken pieces with the marinade and leave them to marinate overnight.
- Leave the bamboo sticks to soak in water overnight.
- Evenly arrange the chicken, apricots and onion pieces onto the bamboo sticks.
- Braai the sosaties until they’re caramelised and cooked through.
Apricot-chutney yoghurt dressing:
- Mix all the ingredients together and season with salt and pepper.
Serve the sosaties warm with lashings of yoghurt derssing.
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