Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boneless chicken breasts - cut into 4 inch chunks 2 Garlic cloves - minced Salt and pepper to taste

  2. 4 Onions - finely chopped (medium)

  3. 2 tablespoons 30ml Oil

  4. 1 1/2 teaspoons 7 1/2ml Coriander

  5. 1/2 teaspoon 2 1/2ml Cumin

  6. 1 1/2 teaspoons 7 1/2ml Hot curry powder

  7. 1 tablespoon 15ml Brown sugar

  8. 1/2 cup 118ml Fresh lemon juice

  9. 4 tablespoons 60ml Apricot jam

  10. 2 tablespoons 30ml Flour

  11. 30 Dried apricot halves

  12. 1 Onion - cut into 2 inch 2 Bay leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice.


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