CUR­RIED CHICKEN SOSATIES

Fairlady - - COOKBOOK EXTRACT -

SERVES 4 Sosaties are a great way to cook small pieces of meat left on a chicken car­cass so they don’t go to waste. We would sim­ply poke them onto a stick; now it’s be­come a way of cook­ing in it­self. This recipe is al­ways a suc­cess as the sauce makes the chicken re­ally tasty.

FOR THE CURRY SAUCE

• 1 tbsp sun­flower or

canola oil • 12 pearl onions, peeled but

left whole • 1 tbsp mild curry pow­der • 1 tbsp smooth apri­cot jam • 1 tbsp white vine­gar • ½ cup dry white wine • salt to taste 3–4 skin­less, deboned chicken breasts 4 soft dried apri­cots 4 pit­ted prunes 4 wooden or bam­boo skew­ers, soaked in wa­ter be­fore­hand

THE DAY BE­FORE

1. For the curry sauce: Heat the oil in a saucepan; sauté the onions un­til soft and lightly coloured.

2. Add the curry pow­der and stir. Add the apri­cot jam, vine­gar and wine, and cook un­til the mix­ture turns syrupy. Leave to cool, then pour into a non-metal­lic dish.

3. Cut the chicken into bite-sized pieces. Sea­son with salt.

4. Cut the apri­cots and prunes in half.

5. Add the chicken and fruit to the curry sauce, and stir to coat.

6. Cover with cling­film and mar­i­nate in the fridge overnight (or for at least 6 hours).

THE SAME DAY

1. Keep 8 onions whole and cut the re­main­ing 4 onions into pieces that you’ll be able to thread onto the skew­ers.

2. Pre­pare the skew­ers by al­ter­nat­ing pieces of chicken, apri­cots, prunes and onions. (Start and end with a whole onion.)

3. Place the sosaties on a cook­ing grid above the coals – the curry sauce burns quickly, so keep an eye on them and turn them of­ten.

4. Brush fre­quently with the left­over sauce.

5. Cook for ap­prox­i­mately 12 min­utes. You can cook sausages at the same time as these skew­ers.

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