Delicious South African Kebabs Recipe | Chicken Sosaties | Food Travels

On this episode, Nancy highlights recipes from South Africa, including chicken sosaties, a traditional South African barbeque! Intro 0:00 Purchase this program and many others here: https://www.aibtv.com/shopaib/ Chicken Sosaties - Kebobs, South African Style 0:35 Ingredients 6 TB Coconut Sugar or Brown Sugar 2 TB Cumin 1 TB Cinnamon 1 TB Turmeric 2 TB Ground Coriander 1 Tsp Sea Salt 1 Tsp Freshly Ground Pepper 4 - 6 Skinless Boneless Chicken Thighs, cut in 1” pieces 2 Large Red Onions, cut into pieces about 1” 2 Cups Dried Apricots 1 Cup White Wine (Sauvignon Blanc) or Apple Juice ½ Cup Apple Cider Vinegar ¼ Cup Extra Virgin Olive Oil ½ Cup Apricot or Peach Jam 1:32 *Step One* To create the seasoning, whisk the sugar, cumin, cinnamon, coriander, salt and pepper together in a small bowl. Place the chicken pieces in a zip lock bag and add ½ of the mixture to the bag with the chicken. Reserve the other ½ of the seasoning for later. Massage the chicken well with the seasoning mix. Put in the fridge for at least 4 hours or overnight. 3:32 *Step Two* Add the onions and apricots to a zip lock bag and pour in the wine, vinegar and olive oil to create the marinade. Put in the fridge for 4 hours or overnight. 6:17 *Step Three* Place bamboo skewers in a shallow pan of water and soak for at least 15 minutes. Remove the onions and apricots in the marinade from the fridge and pour the marinade into a sauté/shallow pan. Add the jam and remaining seasoning to the pan, bring to a boil and simmer over medium heat until the mixture has thickened and made a sauce. 7:00 *Step Four* Thread the chicken, onions and apricots on the bamboo skewers, alternating chicken, apricots and onions. Cook the sosaties on the grill, roast in the oven or cook in a cast iron skillet until the chicken is done, about 15 – 20 minutes. Internal temperature should be 165F. Remove the sosaties from the grill and brush with barbecue sauce. Serve the remaining sauce on the side. Sosaties are an integral part of the South African Braii (BR-I) or barbecue. The dish has its roots in Malay cuisine, the term derives from Sate - skewered meat and sauce - spicy sauce. A sweet and savory combination of flavors, the skewers were traditionally made with lamb, today you can find them with a variety of meats. ****** Be sure to follow AIB on social media! ******* FACEBOOK: https://www.facebook.com/watchaibtv/ INSTAGRAM: https://www.instagram.com/watchaibtv/ TWITTER: https://twitter.com/watchaibtv

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