CHICKEN SOSATIES (KEBOBS)

Chicken Sosaties (Kebobs) image

Provided by Food Network

Time 48m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon chopped garlic
1 tablespoon chopped ginger
Vegetable oil
2 teaspoons ground coriander
2 bay leaves
1 cinnamon stick
4 whole cloves
3 tablespoons curry powder
1 teaspoon ground allspice
2 teaspoons turmeric
2 tablespoons sugar
1 cup white wine
1/2 cup apple cider vinegar
1/2 cup chicken stock
2 tablespoons apricot jam
1 cup tamarind water
2 chicken breasts, skinless (beef or lamb can be substituted) cut in pieces
1 cup of dried apricots (or prunes), softened in boiling water
1 onion cut into quarters, softened in water

Steps:

Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango.