Chicken Sosaties (Kebobs)

• 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

1. Saute the garlic and ginger in oil until soft (1 minute).
2. Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids.
3. Bring to a boil and simmer for 5 minutes.
4. Remove from the heat and let cool.
5. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor).
6. Arrange the skewers in a deep dish and cover with the cooled marinade.
7. Allow the dish to stand at least overnight or up to 3 days in the refrigerator.
8. To serve: grill the skewers over high heat basting with the leftover marinade.
9. The marinade can be used as a sauce if boiled again for 3 minutes.
10. Serve the sosaties over rice and chopped fruit such as banana or mango.

garlic, ginger, vegetable oil, ground coriander, bay leaves, cinnamon, cloves, curry powder, ground allspice, turmeric, sugar, white wine, apple cider vinegar, chicken stock, apricot, tamarind water, chicken breasts, water, onion

Taken from www.foodnetwork.com/recipes/chicken-sosaties-kebobs-recipe.html (may not work)