Sosaties — Cape Curry Skewers

Ingredients

• 1½ lb Chicken Thighs, cubed
• 12 dried apricots
• 1 onion, in petals
• Marinade: 2 tbsp curry powder + 1 tbsp apricot jam + 2 tbsp vinegar + 2 cloves garlic + 1 tbsp oil + 1 tsp turmeric
• Skewers, soaked
• Rice or bread rolls

Method

1. Whisk the marinade and massage into the Chicken Thighs; marinate 30 minutes to overnight — sosaties historically marinated for DAYS; every hour helps.
2. Thread the skewers alternating meat, apricot, onion petal — the fruit chars into jammy pockets between the meat.
3. Grill or broil on medium-high, turning every 3 minutes, 12–14 minutes until charred and cooked through (165°F chicken).
4. Rest 3 minutes.
5. Serve off or on the skewer with rice. Cape Malay cooking's calling card: curry warmth, fruit sweetness, fire char — three centuries of braai wisdom per stick.