Chicken skewers with apricot
| Recipe By: | Arnold Tanzer |
| Serves: | 6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes, plus marinating time |
Ingredients
- chicken thighs
- 1/2 tsp chilli flakes
- lime wedges, for serving
- 6 fresh lemon leaves
- 12 dried Turkish apricots
- 4 bay leaves
- 500 ml water
- 1/2 lemon, cut into 8 slices for garnishing
- 1 tbsp tamarind paste
- smooth apricot jam, for brushing
- 1 tbsp turmeric
- 2 Tbsp mild curry powder
- 1 Tbsp Coriander seeds, toasted & crushed
- 1 tsp cumin seeds, toasted and crushed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oil, then add the garlic and ginger and sauté for 1 to 2 minutes until fragrant. Add the cumin, coriander, curry powder and turmeric and gently toast to release the essential oils.
- Add the apricot jam and tamarind paste and heat until the jam has melted, stirring continuously to prevent the spices from burning.
- Add the lemon juice, lemon zest and water, then bring to the boil. Cool to room temperature, then pour the marinade over the chicken thighs and marinate for at least 2 hours, but for up to 24 hours.
- Thread the chicken thighs, bay leaves, apricots and lemon or lime leaves onto soaked bamboo skewers, wiping excess marinade off the chicken as you do so.
- Bring the remaining marinade to the boil in a small saucepan, then set aside.
- Grill the skewers over medium coals, turning every 3 minutes or so. Baste the chicken with the reserved marinade on the final turn only to ensure that the marinade does not char too much.
- Rest the skewers for a few minutes before serving, scattered with cumin salt and chilli flakes, with lime or lemon wedges.
You could enjoy this recipe too
Buy the ingredients
Add to Cart