Chicken and apricot kebabs

Recipe from: 2/1/2007 12:00:00 AM

Ingredients 17
Servings 0
Time 20

Ingredients

  • 0
    Roasted masala
  • 75
    g
    coriander seeds
  • 75
    g
    cumin seeds
  • 25
    g
    dried red chillies
  • 10
    g
    black peppercorns
  • 0
    1 piece stick cinnamon, broken into small pieces
  • 2
    g
    whole cloves
  • 10
    ml
    cardamom pods, crushed
  • 10
    ml
    turmeric
  • 5
    ml
    ground ginger
  • 0
    Chicken and apricot kebabs
  • 0
    chicken thighs, skin and bones removed
  • 0
    3 red or yellow peppers, seeded and cut into large pieces
  • 250
    g
    soft dried apricots
  • 0
    28 lemon leaves
  • 0
    olive oil
  • 0
    salt
 

Method

15
 
Masala Put the coriander and cumin seeds, chillies, peppercorns, cinnamon, cloves and cardamom seeds in a dry pan and roast until the flavours are well developed. Remove from the heat and stir in the turmeric and ginger. Leave to cool and pound with a mortar and pestle until fairly fine. Store in a screw-top jar in a cool place or in the fridge or freezer.
Kebabs If using wooden kebab skewers first soak them in hot water to prevent them burning. Thread the chicken thighs, peppers, apricots and lemon leaves onto eight skewers. Pack the kebabs in an oven roasting pan and drizzle generously with olive oil. Sprinkle generously with masala. Turn the kebabs, drizzle again with olive oil and sprinkle with masala. Season lightly with salt. Braai the kebabs over hot coals or under the preheated oven grill until done and slightly charred. Serve with couscous and your favourite sauce (bought pesto or chermoula are good options).
 

Read more on: poultry
 

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