- 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
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