Name: Coriander and apricot chicken
Yield: 8 servings
Cuisine: Braai
Ingredients: 8.00 chicken pieces; freshly ground black pepper; 10.00 ml stock powder chicken; 125.00 ml jam smooth, apricot; 1.00 fresh coriander washed and chopped; 5.00 ml fresh ginger minced; 2.00 oranges medium, juice; 60.00 ml soy sauce; 10.00 ml honey; 10.00 ml coriander ground; freshly ground black pepper

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Ingredients (11)

8.00	chicken — pieces
	freshly ground black pepper
10.00 ml	stock powder — chicken

BASTING SAUCE

125.00 ml	jam — smooth, apricot
1.00	fresh coriander — washed and chopped
5.00 ml	fresh ginger — minced
2.00	oranges — medium, juice
60.00 ml	soy sauce
10.00 ml	honey
10.00 ml	coriander — ground
	freshly ground black pepper

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Method:

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.