Sosatie Ingredients • 1.5 Kg Chicken Fillets Sliced Into 1-Inch Cubes

US Sosatie ingredients • 1.5 kg chicken fillets sliced into 1-inch cubes • 2 – 3 large onions quartered and separated • 1 large green pepper cut into 1- inch pieces • 1 large yellow or red pepper cut into 1-inch pieces • 2 Fresh Pinapples, core removed and cut into 1-inch pieces • 14 wooden/bamboo skewers soaked in water to prevent them from igniting on the grill. (Metal skewers can be used instead). Marinade ingredients • 1Ghee/clarified butter or canola oil for frying, (olive oil will overpower the subtle curry flavour) • 3 large onions sliced • 5 cloves garlic grated • 1 tbsp of fresh grated ginger or 2 tsp ground ginger • 5 bay or lemon leaves • 3 tbsp mild curry powder or paste • 1 tsp crushed coriander • 2 tsp turmeric • 3 tbsp brown sugar (add another 2 tbsp if you want a sweeter marinade) • 2 tsp salt, or to taste • 3 tbsp apricot jam • 3 tbsp chutney of your choice (double the jam if you don’t have chutney) • ½ cup vinegar • Juice of 1 lemon • ½ cup water • 1 tin (13.5) fl oz coconut cream

Metric

• Sosatie ingredients

• 1.5 kg chicken fillets sliced into 3cm cubes • 2 – 3 large onions quartered and separated • 1 large green pepper cut into 3cm pieces • 1 large yellow or red pepper cut into 3cm pieces • 2 Fresh Pinapples, core removed and cut into 3cm pieces • 14 wooden/bamboo skewers soaked in water to prevent them from igniting on the grill. (Metal skewers can be used instead). Marinade ingredients • Ghee/clarified butter or canola oil for frying, (olive oil will overpower the subtle curry flavour) • 3 large onions sliced • 5 cloves garlic grated • 15 ml of fresh grated ginger or 10 ml ground ginger • 5 bay or lemon leaves • 45ml mild curry powder or paste • 15 ml crushed coriander • 10 ml turmeric • 45 ml brown sugar (add another 45 ml if you want a sweeter marinade)

• 10 ml salt, or to taste • 45 ml apricot jam • 45 ml chutney of your choice (double the jam if you don’t have chutney) • 125 ml vinegar • Juice of 1 lemon • 125 ml water • 1 tin coconut cream

Step by Step Instructions

Step 1 For the marinade Heat ghee or canola oil in a large skillet with a lid over medium heat until hot but not smoking. Step 2 Add the onions, ginger and garlic and sauté over medium heat for about 5 minutes. Step 3 Add the bay or lemon leaves (if using), curry paste, to the onions and sauté for about 2 minutes. Do not overcook the garlic, it will give the marinade a bitter taste. Mix the dry ingredients together, (curry powder if not using paste, coriander, turmeric, brown sugar and salt). Add to the skillet, stir well and sauté until the raw spice smell is gone. Step 4 Mix the wet ingredients together, (jam, chutney, vinegar, lemon juice, water and coconut cream). Add to the onions, stir to mix and put lid on. Bring to a boil, turn the heat down and allow the marinade to simmer until reduced. Remove from the heat and allow to cool. Step 5 What to do with the marinade Once the marinade has completely cooled, pour over the meat. Marinate in the fridge for minimum 4 hours, preferably overnight (for best flavour), turning two or three times. Remove the meat from the marinade, thread the cubes onto skewers alternating with the peppers, pinapple and onion. I find that using a large zipper bag facilitates turning. I usually place the chicken pieces into the bag, add the marinade and ensure that all the cubes are well covered. The bag is then placed into a second bag in case of leakage.

Step 6 Cooking Instructions – On the barbecue/grill Cook the sosaties/kebabs on low-medium heat for approximately 15-20 minutes, turning them every 5 minutes. Make sure the meat is browned on the outside, BUT don’t over-cook as you’ll end up with dry chicken.

Step 7 Cooking Instructions – Stovetop cooking Cook in a hot, griddle pan over a high heat for about 6 minutes on each side, turning regularly. Remove the kebabs from the heat and leave to rest in a warm place for about 6 minutes before serving. Cooking Instructions – Oven cooking Pre-heat the oven to 180 degrees C or 350 F. Place kebabs in a baking tray and cook for 20 – 30 minutes. Make sure that the chicken is cooked through and not pink, prior to serving. Serve with potatoes au gratin or corn on the cob, a green salad and fresh pita bread.