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
Directions
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.
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