Curried Apricot Chicken Sosaties Recipe

Introduction

Did you know that dishes combining sweet and savory elements, like our Curried Apricot Chicken Sosaties, are scientifically proven to activate more pleasure centers in the brain? According to culinary research, this flavor contrast creates a more memorable and satisfying eating experience. This recipe is a vibrant South African-inspired delight, where tender chicken is marinated in a rich, fragrant curry paste and balanced with the natural sweetness of dried apricots. The result is a dish that’s not only bursting with complex flavors but also surprisingly simple to prepare. Whether you’re looking for a standout weeknight dinner or a show-stopping dish for your next gathering, these sosaties (skewers) promise to deliver. Let’s dive into how you can bring this delicious fusion of savory chicken and sweet apricots to your table.

Ingredients List

Gather these fresh and flavorful components for your sosaties. The key is quality ingredients for maximum taste.

• For the Marinade:
  • 1 large onion, finely chopped – Provides a sweet, aromatic base. Substitute: 1 tbsp onion powder mixed with 2 tbsp water for a smoother texture.
  • 3 cloves garlic, minced – Adds a pungent, earthy depth. Substitute: 1 tsp garlic powder.
  • 2 tbsp curry powder (mild or hot) – The heart of the flavor, offering warm, toasty notes. Use a good quality brand for best results.
  • 1/2 cup apricot jam or preserve – Creates a sticky, sweet glaze with a beautiful golden color. Substitute: Peach or mango jam.
  • 2 tbsp vegetable oil – Helps carry flavors and prevents sticking.
  • 2 tbsp lemon juice or vinegar – Brightens the marinade and tenderizes the chicken. Substitute: White wine vinegar or apple cider vinegar.
  • 1 tsp salt – Enhances all the other flavors.
  • 1/2 tsp black pepper – Adds a subtle heat.
• For the Skewers:
  • 1.5 lbs (700g) boneless, skinless chicken breasts or thighs – Cut into 1-inch cubes. Thighs remain juicier, while breasts are leaner. Look for firm, pink flesh.
  • 15-20 dried apricots – Their chewy texture and concentrated sweetness are essential. Substitute: Fresh apricot halves (adds a different, softer texture).
  • 1 large bell pepper (any color), cut into chunks – Adds color, crunch, and a fresh contrast.
  • 1 red onion, cut into chunks – Becomes sweet and caramelized when grilled.
  • Wooden or metal skewers – If using wooden, soak in water for 30 minutes to prevent burning.

Timing

Compared to many marinated grill recipes that require 4+ hours of inactive time, this Curried Apricot Chicken Sosaties recipe is relatively quick. The marinade works efficiently due to the acidity from the lemon juice/vinegar and the enzymatic action of the apricot jam, which helps tenderize the chicken in as little as two hours. The active cooking time is brief, making it perfect for a fast, flavorful dinner after marinating.

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a medium-sized bowl, combine the finely chopped onion, minced garlic, curry powder, apricot jam, vegetable oil, lemon juice, salt, and black pepper. I like to use a whisk here to really break down the apricot jam and create a smooth, emulsified paste. The aroma at this stage is incredible—the warmth of the curry mingling with the sweet fruitiness of the apricot. Taste a tiny bit (avoiding the raw onion/garlic) and adjust seasoning if needed. Remember, this flavor will concentrate as it marinates.

Step 2: Marinate the Chicken

Place your cubed chicken into a large, resealable plastic bag or a non-reactive bowl (glass or ceramic). Pour the marinade over the chicken. Using your hands (wear gloves if you prefer), massage the marinade into every piece of chicken, ensuring each cube is thoroughly coated. This hands-on approach guarantees maximum flavor penetration. Seal the bag or cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, but for the best, most tender results, let it marinate overnight. The chicken will transform in color to a deep, golden yellow.

Step 3: Assemble the Sosaties

If using wooden skewers, soak them in water for at least 30 minutes before assembling. This prevents them from charring and breaking on the grill. Thread the marinated chicken, dried apricots, bell pepper chunks, and red onion chunks onto the skewers in an alternating pattern. I find the pattern of chicken, apricot, pepper, onion, chicken creates the perfect balance of flavors and textures on each bite. Leave a small space at each end of the skewer for easy handling. Don’t pack the items too tightly to ensure even cooking.

Step 4: Grill to Perfection

Preheat your grill, grill pan, or broiler to medium-high heat. Lightly oil the grates to prevent sticking. Place the assembled sosaties on the hot grill. Cook for 4-6 minutes per side, turning once, until the chicken is cooked through and has beautiful, slightly charred grill marks. The apricots will become plump and glossy, and the vegetables will soften and caramelize. The total cook time is usually 10-12 minutes. To check for doneness, cut into the thickest piece of chicken—it should be white throughout with no pink, and the juices should run clear. Avoid constant flipping, as this prevents proper caramelization.

Nutritional Information

Per serving (approx. 2 sosaties):

• Calories: ~320 kcal
• Protein: 28g
• Carbohydrates: 25g (of which sugars: 18g from apricots/jam)
• Fat: 12g (mostly unsaturated from oil)
• Fiber: 3g
• Sodium: ~450mg

This dish is a good source of lean protein and provides vitamin A from the apricots and bell peppers, and vitamin C from the peppers and lemon juice.

Healthier Alternatives

You can easily adapt this recipe for various dietary needs without sacrificing the signature sweet and savory flavor profile:

• Lower Sugar: Swap the apricot jam for a sugar-free apricot spread or use a mixture of unsweetened apricot puree with a touch of honey or maple syrup. This significantly reduces the refined sugar content.
• Reduced Fat: Use an oil spray to lightly coat the grill instead of adding oil to the marinade. The jam provides enough moisture to prevent sticking.
• Higher Protein/Lower Carb: Increase the ratio of chicken to apricots and vegetables on each skewer. You can also use turkey breast as a leaner poultry alternative.
• Gluten-Free & Dairy-Free: This recipe is naturally both! Just ensure your curry powder and other condiments are certified gluten-free if required.

Serving Suggestions

These sosaties are incredibly versatile. For a traditional South African “braai” (barbecue) experience, serve them with:

• Yellow Rice (Geelrys): Turmeric-infused rice with raisins, which complements the curry and apricot flavors beautifully.
• A Fresh Salsa or Chutney: A mango-avocado salsa or a classic tomato-onion sambal adds a fresh, acidic counterpoint.
• A Simple Green Salad: With a light lemon vinaigrette to cut through the richness.
• Grilled Flatbreads or Naan: Perfect for soaking up any extra marinade and juices.

They also make excellent appetizers—simply use shorter skewers or toothpicks with smaller chicken pieces.

Common Mistakes

• Not Marinating Long Enough: Two hours is the minimum. The flavor difference between a 2-hour and an overnight marinade is profound. Patience is key.
• Overcrowding the Skewers: Pieces that are too close together will steam instead of grill, missing out on those essential caramelized flavors and textures.
• Grilling on Too High Heat: This causes the sugar in the jam to burn before the chicken is cooked through. A consistent medium-high heat is ideal.
• Using Old Curry Powder: Spices lose potency over time. If your curry powder doesn’t smell fragrant, it’s time for a new jar.
• Skipping the Soak for Wooden Skewers: This leads to burnt, brittle skewers that can fall apart during cooking or serving.

Storing Tips

• Refrigeration: Cooked sosaties can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve on the second day.
• Freezing: You can freeze the uncooked, marinated chicken (without the skewers and vegetables) for up to 2 months. Thaw overnight in the refrigerator before assembling and grilling. Assembled,