Chicken Sosaties

       
• 2 onions cut into 1 cm squares
       
• 8 chicken breasts on bone with skin
       
• 250 ml dried apricot halves
       
• 12 wooden skewers soaked in water
       
• 1 packet Royco® Chicken Marinade
       
• 20 ml medium curry powder
       
• 3 ml turmeric
       
• 5 ml fresh ginger grated
       
• 3 ml dried chilli

       
• Boil the onion squares for 3 minutes, refresh in cold water. (or microwave onions for 1 minute)
       
• Cut the chicken breasts off the bone, then cut into 2 cm cubes, keeping the skin on.
       
• Thread chicken cubes onto the skewers, alternating with the onion squares and apricots.
       
• Prepare Royco® Chicken marinade according to packet instructions. Add the curry powder, turmeric, ginger and chilli. Marinate sosaties for 20 minutes.
       
• Grill sosaties in the oven for about 15 minutes, turning and basting frequently.
       
• Serve immediately

The chicken skin is important in this recipe as it adds moisture to the kebabs. The kebabs can be made a day ahead (as far as step 3) but only marinate 20 minutes before cooking.