Recipe by Chef Reuben Riffel.
Celebrate Braai Day with a South African classic—Chicken and Apricot Sosaties! These mouthwatering skewers combine tender marinated chicken with sweet, juicy apricots, perfectly balanced with the bold flavours of Banhoek Chilli Oil. Whether you're gathering around the braai or cooking up a quick meal, this heritage recipe brings a delicious mix of tradition and spice to your table.
SERVES: 4
PREP TIME: 10 min
COOKING TIME: 30 min
INGREDIENTS:
Chicken Sosaties
500g deboned chicken thighs
12 dried apricots, soaked in hot water
1 tbsp sugar
1 bay leaf
fresh thyme
8 black peppercorns.
1tbsp fresh ginger, grated
1 clove Garlic, grated
2 tbsp Mirin
2 tbsp Soy sauce
1 tbsp apricot jam
Vegetables
1 red bell pepper
1 aubergine
6 baby marrows
1 onion
1 garlic clove, grated
½ fresh lemon, juiced
Banhoek Chilli Oil
Salt and pepper
Fresh parsley, basil, mint
COOKING METHOD:
Heat water, salt, bay leaf, fresh thyme and black peppercorns until sugar and salt dissolves. Let it cool and add the chicken into the brine. Set aside in the fridge for an hour.
Roughly chop the vegetables and place directly onto very hot coals and turn every few minutes. Allow them to charr. This is where the smoky flavour comes from.
For the dressing combine herbs, garlic, Banhoek Chilli Oil and lemon juice. Roughly chop the vegetables, removing and overly charred bits, and toss with the dressing to combine.
For the basting sauce, combine garlic, ginger, soy, mirin and apricot jam.
To assemble the sosaties, skewer the chicken thighs and dried apricots, alternating between them.
Braai the sosaties on a medium heat, basting with sauce on each turn.
Plate the dressed vegetables with sosaties on top.
Serve and enjoy a South African braai favourite, with friends and family.
