Name: Chicken and apricot kebabs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: serving
Cuisine: Cuisine
Ingredients: 75.00 g coriander seeds; 75.00 g cumin seeds; 25.00 g dried red chillies; 10.00 g black peppercorns whole; 0.00 cinnamon stick; 2.00 g cloves whole; 10.00 ml cardamom pods, crushed; 10.00 ml turmeric; 5.00 ml ginger ground; 9 chicken thighs, skinned, deboned; 1 pepper yellow or red, deseeded and chopped; 250.00 g apricots dried, soft; lemon leaves; olive oil; salt

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Ingredients (15)

Roasted masala

75.00 g	coriander — seeds
75.00 g	cumin — seeds
25.00 g	dried red chillies
10.00 g	black peppercorns — whole
0.00	cinnamon — stick
2.00 g	cloves — whole
10.00 ml	cardamom — pods, crushed
10.00 ml	turmeric
5.00 ml	ginger — ground

Chicken and apricot kebabs

9	chicken — thighs, skinned, deboned
1	pepper — yellow or red, deseeded and chopped
250.00 g	apricots — dried, soft
	lemon leaves
	olive oil
	salt

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Method:

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).