CHICKEN THIGH SOSATIES
Boneless chicken thighs are more expensive than chicken breasts, but can be marinated and cooked for longer without drying out over the coals.
Ingredients
(serves 4)
16 chicken thigh fillets
1 red onion, cut into eighths and broken up 1 each green and red sweet pepper, cut into bite-sized cubes
FOR THE MARINADE
2 tablespoons tomato sauce 1 tablespoon apricot jam 1 tablespoon Worcestershire sauce 2 tablespoons brown vinegar 1 tablespoon moderate curry powder 1 teaspoon turmeric
2 cloves of garlic, crushed
Here’s how 1Mix
together all the ingredients for the marinade and pour over the chicken. Set aside for about 1 hour to marinate while lighting the fire – you’ll need moderate coals.
the chicken, onion leaves and pepper cubes onto sosatie sticks that you first soaked in water (this will stop the sticks from catching alight).
braai the chicken gently over moderate, direct coals. Be very careful and make sure you don’t burn the chicken – remember, there’s sugar in the marinade.
the chicken every now and then with the extra marinade and remember to season it with salt and pepper to taste. Braai until the chicken is cooked with a lovely crisp, flamescorched exterior.
The marinade tends to be quite sweet. If you like a bit of a bite, consider a stronger masala or curry powder.
1 tablespoon Dijon mustard ½ cup beer
¼ cup toasted coconut
Here’s how 1 Clip
off the ends of the wings with sharp scissors. Then cut the wing at the joint and set aside. (Those points are more trouble sticking to the grid than they actually contribute to the dining experience – so discard them.)
together the yoghurt, masala, jam, flour and mustard, and then mix in the beer to make a smooth sauce. Stir the sauce through the chicken and allow to marinate for about 1 hour while getting the coals ready.
the saucy wings over moderate coals for about 20 minutes or until cooked with a nice colour. Baste regularly with the marinade. Season to taste with salt and freshly ground black pepper.
sprinkle over the coconut and tuck in!
As an alternative, put the cooked wings back in the braai dish with the leftover marinade. Replace the lid on place the dish over the coals for a few extra minutes – this gives you a saucier snack. Sprinkle the coconut right at the end.