Chicken Sosaties Recipes

CHICKEN SOSATIES (KEBOBS)

Chicken Sosaties (Kebobs) image

Provided by Food Network

Time 48m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon chopped garlic
1 tablespoon chopped ginger
Vegetable oil
2 teaspoons ground coriander
2 bay leaves
1 cinnamon stick
4 whole cloves
3 tablespoons curry powder
1 teaspoon ground allspice
2 teaspoons turmeric
2 tablespoons sugar
1 cup white wine
1/2 cup apple cider vinegar
1/2 cup chicken stock
2 tablespoons apricot jam
1 cup tamarind water
2 chicken breasts, skinless (beef or lamb can be substituted) cut in pieces
1 cup of dried apricots (or prunes), softened in boiling water
1 onion cut into quarters, softened in water

Steps:

Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango.

SPICED SKEWERED CHICKEN (CHICKEN SOSATIES)

Spiced Skewered Chicken (Chicken Sosaties) image

From "The Africa Cookbook Tastes of a Continent" by Jessica B. Harris. -South Africa. Needs to marinate 24 hours.

Provided by Engrossed

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons vegetable oil
4 onions, thinly sliced
1 tablespoon Madras curry powder
2 garlic cloves, minced
1 teaspoon coriander seed
1 tablespoon light brown sugar
1 cup fresh lemon juice

Steps:

Place chicken in a large deep nonreactive bowl.
Heat oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved.
Allow the marinade to cool and pour it over the chicken.
Cover the bowl with plastic wrap and refrigerate it for 24 hours.
When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through.
Serve hot with apricot chutney.

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