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
GRILLED CHICKEN SKEWERS
- Soak the dried apricots into the rooibos tea for 10 minutes or until softened. Drain the apricots, discard the tea.
- Thread the chicken cubes, apricots and bay leaves, alternately, onto 6 skewers. Season with salt and freshly ground black pepper.
- Combine the Flora Gold, red chilli, garlic, honey and curry powder in a small bowl.
- 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.