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Coriander and apricot chicken

Ingredients 12
Servings 8


  • 8
    chicken pieces
  • milled pepper
  • 10
    chicken stock powder
  • 125
    smooth apricot jam
  • 1
    bunch fresh coriander, washed and chopped
  • 5
    minced fresh ginger
  • 2
    medium oranges, juice
  • 60
    soy sauce
  • 10
    honey (optional)
  • 10
    ground coriander
  • milled pepper


Precook chicken for 10 minutes, or microwave for 5 minutes on 80 per cent power. Sprinkle chicken with pepper and stock powder. BASTING SAUCE: Mix all ingredients well. Braai chicken over moderate colas, turning and basting often until cooked, about 30 minutes. Remove chicken from coals, brush with remaining basting sauce and serve topped with fresh coriander leaves. NOTE: To make the bamboo skewers for braaiing the chicken, cut bamboo sticks into 30 cm lengths. Split each lengthways, to halfway down, and remove soft inner fibres. Place chicken pieces in split and secure open end with florist's wire. The uncut ends are perfect as handles for turning the chicken. Braai over moderate coals, or grill in the oven.

Read more on: poultry  |  grill

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