This chicken recipe is such an incredible one that I wanted it at our wedding, and thankfully our caterers were happy to receive the recipe from my father-in-law and integrate it in our menu!
All credit for this dish goes to the marinade -- its flavour is perfectly balanced. The sweet apricot jam paired with warming spices of cinnamon, ginger and allspice and savoury flavours of curry powder, onion and garlic, make this sosatie marinade so unique and intricate in its depth of flavours.
Now you may be thinking, what is a sosatie?!
It’s pretty interesting that there are SO many different names for what I call kebabs, a word I’ve grown accustomed to back home in Lebanon. Others names by other cultures include: satay, brochette, souvlaki, and the list goes on.
We made this recipe in one of my summer cooking camps for kids, multicultural cooking -- fitting right?! My father-in-law came in for the day and was our very own grill master!
As a side, we made two traditional South African salads: a carrot salad and a beet salad (pictured above). For the dressing, we used a yogurt based dressing and added avocado oil mayonnaise from Chosen Foods for unbeatable creaminess.
South African Apricot Spiced Chicken Sosaties
- 3-4 lbs chicken
- 4 small onions, peeled and each onion cut crosswise into 2-3 pieces
- 12 -16 wooden skewers
- 2 medium onions, cut into fine rings
- Oil (for panfrying)
- 2 tablespoons coriander seeds, crushed
- 5 bay leaves, bruised
- 1 teaspoon ground cinnamon
- 1 tablespoon curry powder, mild
- 1 teaspoon ground ginger (or 1 tablespoon grated fresh ginger, heaped)
- 1 teaspoon ground allspice
- 6 tablespoons brown sugar
- 2 teaspoons salt
- 3/4 cup white vinegar
- 1 tablespoon apricot jam, fine
- 4 garlic cloves, crushed and chopped
- 1/2 cup milk
- 1/2 cup water
- Make the marinade first, as it has to cool down completely. Use a large pot.
- Fry the onion rings in oil until light brown. Stir now and then.
- While onion fries, mix all the dry ingredients in a bowl.
- Now, add all the liquid ingredients together in a bowl except for the milk and water. Add the jam, garlic, and fresh ginger (if you are using) to this mixture too.
- When the onions are light brown, stir in the mixed dry ingredients, and fry for a minute or so to release the flavours. Add an extra splash of oil and stir
- Turn heat lower, and add the liquids and also add the bay leaves.
- Stir well and simmer slowly until thickened. Now taste carefully: the sauce should neither be too acidic or too sweet, just spicy and tangy. Adjust by adding either a little more vinegar or lemon juice, or more sugar.
- Cool the sauce, and stir in the milk. It must be of a coating consistency. If you think it is too thick, add a little bit of water and stir well. Leave sauce in pot, and cut up the meats.
- Cut the meat into bite-sized chunks, not too small.
- The chicken should be strung on the skewers, alternating the different ingredients.
- Take the pot of sauce, roll each sosatie skewer in the sauce, and pack in a plastic container. When all the skewers have been "sauced" up, pour the leftover sauce over the sosaties in the container. Seal airtight and refrigerate.
- Cook 4-5 minutes on each side in a pan over medium-high heat.