Apricot chicken kebabs
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- Keletso Motau
- 4
- Easy
- Dairy free
- 10 minutes
- 20 minutes
- Simonsig Gewürztraminer
“These tasty and sticky kebabs are perfect for the braai and the sauce can also be used on pork fillet.” – Keletso Motau
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
Cooking Instructions
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
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