100 dried apricots 250 ml hot rooibos tea 500g chicken fillets cut into bite sized cubes 15 bay leaves 60ml (1/4 cup) Flora Gold 1 small red chilli, chopped 2 garlic cloves, chopped 10ml (2 tsp) honey 30 ml medium curry powder

Preparation (for 6 portion) for


  1. Soak the dried apricots into the rooibos tea for 10 minutes or until softened. Drain the apricots, discard the tea.
  2. Thread the chicken cubes, apricots and bay leaves, alternately, onto 6 skewers. Season with salt and freshly ground black pepper.
  3. Combine the Flora Gold, red chilli, garlic, honey and curry powder in a small bowl.
  4. Heat a griddle pan over medium heat and grill the skewers until golden brown, about 2-3 minutes on both sides. Baste with the Flora mixture and grill fir 2-3 minutes more until cooked though.

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