Chicken Sosaties (Skewers)

Ingredients

• about 680 g Chicken Breast
• 1 cup Dried Apricots
• 1 large Red Onion
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1/4 cup Chutney
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons Vegetable Oil
• 1/4 cup Vinegar (white or apple cider)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Breast into 2.54 cm cubes.
2. 2Soak the 1 cup Dried Apricots in warm water for 15 minutes to soften them. Drain the apricots well before using.
3. 3Cut the 1 large Red Onion into chunks, roughly the same size as the chicken cubes.
4. 4In a large bowl, whisk together the 2 tablespoons Curry Powder, 1 teaspoon Turmeric, 1/4 cup Chutney, 2 tablespoons Worcestershire Sauce, 2 tablespoons Vegetable Oil, 1/4 cup Vinegar, 1 teaspoon Salt, and 1/2 teaspoon Pepper until well combined.
5. 5Add the about 680 g Chicken Breast cubes, 1 cup Dried Apricots, and 1 large Red Onion chunks to the bowl with the marinade. Toss everything gently to ensure all pieces are evenly coated.
6. 6Cover the bowl tightly and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
7. 7Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
8. 8Thread the marinated chicken, apricots, and red onion pieces onto skewers, alternating the ingredients.
9. 9Grill the skewers for 10-15 minutes, turning them every few minutes. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.

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