Cape Town Sosaties

• 6 (90 mL) tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 (10 mL) tsp turmeric
• 1 1/2 (20 mL) tbsp garam masala
• 1/4 cup (50 mL) white wine vinegar
• 1/4 cup (50 mL) apricot jam
• 6 boneless skinless chicken breasts, cut into chunks
• 6 oz (185 g) dried apricots
• Shallow glass or ceramic baking dish

1. In a skillet warm 3 tbsp (45 mL) vegetable oil over medium-high heat.
2. Add onion and garlic; saute for 4 to 5 minutes or until softened and fragrant.
3. Reduce heat to low.
4. Add turmeric and garam masala; saute for 1 minute.
5. Remove from heat.
6. Stir in vinegar, jam and remaining vegetable oil.
7. Set aside.
8. Thread chicken and apricots, alternately, onto skewers (if using wooden skewers, soak in water for 1 hour beforehand).
9. Place skewers in baking dish.
10. Cover with spice mixture, turning to coat well.
11. Cover with plastic wrap.
12. Marinate in refrigerator for 2 to 4 hours.
13. Remove skewers from refrigerator 30 minutes before grilling.
14. Transfer chicken to a platter.
15. Pour any remaining marinade into a small saucepan; boil for 5 minutes.
16. Preheat grill to medium-high.
17. Grill chicken for 10 to 15 minutes, turning and basting with reserved marinade.
18. Serve immediately.

vegetable oil, onion, garlic, turmeric, garam masala, white wine vinegar, apricot, chicken breasts, apricots, shallow glass

Taken from www.cookstr.com/recipes/cape-town-sosaties (may not work)