Ingredients for African Apricot Chicken Skewers
- 1 lb boneless, skinless chicken thighs
- 2 cloves garlic
- 1 tsp salt and 1/2 tsp black pepper
- 1 medium onion
- 1 tbsp olive oil
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp curry powder
- 2 tbsp brown sugar
- 2 tbsp fresh lemon juice
- 1/2 cup apricot jam
- 1 tbsp cornstarch
- 1 cup fresh or dried apricots
- 1 medium onion
- 2 bay leaves
- 1/2 cup water
- 2 tbsp cold water
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How to Make African Apricot Chicken Skewers
- In a large bowl, combine 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 2 cloves garlic (minced), 1 tsp salt, and 1/2 tsp black pepper.
- Set aside.
- In a medium frying pan, heat 1 tbsp olive oil over medium heat. Add 1 medium onion (chopped) and cook until golden brown (about 5 minutes).
- Stir in 1 tbsp ground coriander, 1 tbsp ground cumin, and 1 tbsp curry powder. Cook for 1 minute, stirring constantly.
- Stir in 2 tbsp brown sugar, 2 tbsp lemon juice, and 1/2 cup apricot jam.
- Add 1/2 cup water.
- Bring to a boil, stirring constantly, until slightly thickened (about 2 minutes).
- Remove from heat and let cool completely.
- Once cool, pour the sauce over the chicken. Add 2 bay leaves.
- Cover and refrigerate overnight (or for at least 4 hours).
- The next day, thread the marinated chicken, along with 1 cup fresh or dried apricots and the cooked onions, onto skewers.
- Grill over medium-high heat for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- While the skewers grill, remove bay leaves from the remaining marinade. Transfer the marinade to a heavy saucepan.
- Bring to a boil. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water until smooth. Add to the boiling marinade, stirring constantly until thickened.
- Serve the chicken skewers over rice, drizzled with the thickened apricot sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
125g
Fat
50g
Carbs
17g
