WHAT’S COOKING: Deboned chicken thigh sosaties with dried fruit and a curried orange baste
A balmy Sunday evening at the Cape called for a braai. A walk through my local store inspired the recipe.
On a balmy Sunday evening at the Cape, a walk through the local store inspired a unique braai recipe featuring deboned chicken thigh sosaties with dried fruit and a curried orange baste. The recipe originated from a desire to use unusual ingredients and create something new. The deboned chicken thighs were the starting point, and the ingredients included onion, garlic, fresh orange juice, curry powder, cardamom powder, Mrs Ball’s chutney, red, orange, and yellow pimento peppers, and dried apples and cling peaches.
The curried orange marinade was made by simmering onion, garlic, curry powder, cardamom powder, and chutney in orange juice and allowing it to reduce. The deboned chicken thighs were marinated in this mixture and refrigerated for several hours before being threaded onto skewers with dried fruit and peppers. The remaining marinade was further reduced to create a baste for the chicken while it was grilled on the coals.
The cooking time was approximately half an hour, with frequent turning and basting throughout. The final product was a flavorful and aromatic dish that complemented the rest of the meal.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — it may contain errors, so check the original before relying on it.
