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Apricot chicken kebabs

By Keletso Motau
4
Easy
10 minutes
20 minutes

Ingredients

    For the sauce:

  • 1⁄2 cup apricot jam
  • 1 lime, juiced
  • 1 T rice vinegar
  • 2 T soya sauce
  • 1 t ginger, crushed
  • 1 t garlic, crushed
  • 1 bird’s-eye chillies, seeded and chopped
    • For the kebabs:

  • 900 g free-range boneless skinless chicken thighs
  • sea salt and freshly ground black pepper, to taste
  • 1 pineapple, peeled and sliced
  • 20 g roasted and salted peanuts, roughly chopped
  • 10 g mint

Method

1. Preheat the oven to 200°C. To make the sauce, place all the ingredients in a saucepan and simmer for 10 minutes until thickened and sticky, then set aside.

2. Season the chicken and thread onto 4 skewers, then place on a lined baking tray and coat with the apricot sauce.

3. Bake for 20 minutes, turning the skewers halfway through
the cooking time.

4. While the chicken is cooking, heat a griddle pan over a high heat, then cook the pineapple for 1 minute on each side until charred.

5. Arrange the grilled pineapple on a plate, then top with the cooked chicken kebabs. Sprinkle over the peanuts and garnish with mint.

Find more chicken thigh recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi