Chicken Sosaties with Turmeric Rice

Instructions

1. 1In a large bowl, combine the about 680 g of cubed chicken breasts, the 1 cup of halved dried apricots, the wedges of 1 large red onion, and the cubed green bell pepper.
2. 2In a separate medium bowl, whisk together the 2 tablespoons of curry powder, the 1 teaspoon of turmeric, the 2 cloves of minced garlic, the 3 tablespoons of olive oil, the 2 tablespoons of apricot jam, and the 1 tablespoon of Worcestershire sauce until well combined.
3. 3Pour the marinade mixture over the chicken and vegetables in the large bowl. Toss everything together until the chicken and vegetables are evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
4. 4Preheat your grill to medium heat, which is approximately 175°C.
5. 5Thread the marinated chicken and vegetable pieces onto skewers, alternating between them. You should have enough for several skewers.
6. 6Place the skewers on the preheated grill. Grill for 15 to 20 minutes, turning them occasionally, until the chicken is cooked through (internal temperature reaches 74°C or 74°C) and the vegetables are tender and slightly charred.
7. 7While the skewers are grilling, prepare the turmeric rice. In a medium saucepan, combine the 1.5 cups of rice and the 3 cups of chicken broth. Add a pinch of turmeric for color.
8. 8Bring the rice and broth mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff the rice gently with a fork.
9. 9Serve the grilled chicken sosaties alongside the fragrant turmeric rice.

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