African Apricot Chicken Skewer


250g boneless chicken breasts,
cut into chunks
2 cloves garlic, minced
4 medium onions, finely chopped
2 tbsp oil
11/2 tsp coriander
1/2 tsp cumin
11/2 tsp hot curry powder
tbsp brown sugar 1
cup fresh lemon juice 1/2
tbsp apricot jam 4
tbsp flour 2
dried apricot halves 30
onion cut into chunks 1
bay leaves 2
Salt and pepper to taste


In a large bowl, combine chicken pieces, onion, garlic, salt and pepper, coriander, cumin, brown sugar, lemon juice, jam and curry powder.
Stir to coat chicken.
Add bay leaves and refrigerate overnight.
The next day, thread meat with onions and apricots onto skewers.
Grill in the frying pan for 7 minutes on each side. While meat grills,
add 1/2 cup water to the marinade and transfer it to a heavy pot.
Bring to a simmer reducing it to half. Serve with rice.

For a vegetarian option, veggies like mange-tout, corn wheels, patty pans, baby beets, courgettes and new potatoes can be marinated and used.
Steam the harder veggies for 8 minutes to ensure everything is cooked al dente.