CURRIED CHICKEN SOSATIES
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.