Ingredients

Method

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

Ingredients

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