Description
South African sosaties shine in this zesty curried apricot chicken recipe, blending sweet and savory flavors with aromatic spices. Grilled skewers promise a mouthwatering journey through Cape Malay cuisine that you’ll savor with every delicious bite.
Ingredients
Scale
Protein:
- 4 skinless, boneless chicken thighs (about 1.5 pounds or 680 grams), cut into cubes
Vegetables and Aromatics:
- 1 medium onion, cubed
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
Spices and Seasonings:
- 2 tablespoons curry powder
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dried apricots, chopped
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/4 cup plain yogurt
- Fresh cilantro for garnish
Instructions
- Blend marinade components in a spacious mixing vessel, creating a fragrant and robust coating mixture.
- Immerse chicken pieces and diced onions thoroughly in the marinade, massaging to ensure complete flavor penetration.
- Seal container and allow ingredients to marinate in refrigerator for minimum 2 hours, preferably overnight, enabling deep flavor infusion.
- Heat outdoor grill to medium-high temperature, approximately 400°F, preparing for optimal cooking environment.
- Carefully assemble skewers by alternating marinated chicken chunks, caramelized onion segments, and plump dried apricots for balanced flavor profile.
- Position skewers on preheated grill grates, rotating every 3-4 minutes to ensure uniform charring and prevent burning.
- Cook sosaties for total 10-12 minutes, verifying internal chicken temperature reaches 165°F for safe consumption, with golden-brown exterior and juicy interior.
- Remove from grill, allow brief resting period to redistribute internal juices, then serve immediately while maintaining optimal temperature and succulence.
Notes
- Marinate chicken for maximum flavor absorption, allowing at least 4-6 hours or overnight for deeper taste infusion.
- Use wooden skewers soaked in water for 30 minutes to prevent burning during grilling, ensuring even cooking and preventing charred edges.
- For a gluten-free version, replace regular curry powder with certified gluten-free curry blend and verify all marinade ingredients are gluten-free.
- Consider alternative protein options like tofu or tempeh for vegetarian guests, adjusting cooking time and marinade to complement plant-based proteins.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: South African
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg