Course: Main Dish
Cuisine: South African
Servings: 14 sosaties
1,4 kg chicken
4 onions peeled and each onion cut crosswise into 2-3 pieces
14 wooden skewers
- 2 onion cut into fine rings
- oil for panfrying
- 2 tbsp coriander seeds crushed
- 5 bay leaves bruised
- 1 tsp ground cinnamon
- 1 tbsp curry powder mild
- 1 tsp ground ginger or 1 tbsp grated fresh ginger heaped
- 1 tsp ground allspice
- 1 tbsp brown sugar
- 2 tsp salt
- 3/4 cup white vinegar
- 1 tbsp apricot jam
- 4 cloves garlic crushed and chopped
- 1/2 cup milk
- 1/2 cup water
- Make the marinade first, as it has to cool down completely. Use a large pot.
- Fry the onion rings in oil until light brown. Stir now and then.
- While the onions fry, mix all the dry ingredients in a bowl.
- Now, add al the liquid ingredients together in a bowl except for the milk and water. Add the jam, garlic, and fresh ginger (if you are using) to this mixture too.
- When the onions are light brown, stir in the mixed dry ingredients, and fry for a minute or so to release the flavours. Add an extra splash of oil and stir.
- Turn heat lower, and add the liquids and also add the bay leaves.
- Stir well and simmer slowly until thickened. Now taste carefully: the sauce should neither be too acidic or too sweet but rather spicy and tangy. Adjust by adding either a little more vinegar or lemon juice, or more sugar.
- Cool the sauce, and stir in the milk. It must be of a coating consistency. If you think it is too thick, add a little bit of water and stir well. Leave sauce in the pot, and cut up the meat.
- Cut the meat into bite-sized chunks, not too small.
- Arrange the chicken on the skewers, alternating the different ingredients.
- Take the pot of sauce, roll each sosatie skewer in the sauce, and pack in a plastic container. When all the skewers have been “sauced” up, poor the leftover sauce over the sosaties in the container. Seal airtight and marinate for a minimum of 30 minutes and up to 24 hours in the fridge.
- Cook 4-5 minutes on each side in a pan over medium-high heat.