Chicken breast

Chicken Satay

10 minutes

Mediterranean

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

15 minutes

Chicken recipes

Open chicken and garlic mayonnaise sandwich

45 minutes

Chicken recipes

Rotisserie chicken and roast tomatoes in peri-peri sauce

30 minutes

Asian recipes

Crispy duck pancakes with cherry-and fennel chutney

30 minutes

Chicken recipes

Lemon-grilled chicken with olive rice

20 minutes

Chicken recipes

Chicken couscous with coriander buttermilk

20 minutes

Duck recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes

Christmas recipes

Buttery roast turkey with sausage stuffing and plums

3 hours

Asian recipes

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

25 minutes

Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Chicken skewers with apricot and tamarind

By Arnold Tanzer

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus marinating time

Cooking Time 15 minutes

Ingredients

1 t cumin seeds, toasted and crushed
1 T coriander seeds, toasted and crushed
2 T mild curry powder
1 T turmeric
2 T smooth apricot jam
3 T tamarind paste
1 lemon, juiced and zested
125 ml water
12 deboned, skinless chicken thighs
3 bay leaves, crushed
12 dried Turkish apricots
6 fresh lemon or lime leaves
Cumin salt and chilli flakes, for serving
Lime or lemon wedges, for serving

Method

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.

Read more about MasterChef SA culinary producer Arnold Tanzer

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Chicken Satay

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

Open chicken and garlic mayonnaise sandwich

Rotisserie chicken and roast tomatoes in peri-peri sauce

Crispy duck pancakes with cherry-and fennel chutney

Lemon-grilled chicken with olive rice

Chicken couscous with coriander buttermilk

Whole Roast duck with cherry, cinnamon and nutmeg sauce

Buttery roast turkey with sausage stuffing and plums

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Chicken skewers with apricot and tamarind

Chicken skewers with apricot and tamarind

Ingredients

Method