Coronation Chicken Kebabs with Apricots and Almonds
- 500 g skinned, boned chicken breast, diced
- 1/2 tin of apricot halves drained, chopped into quarters
- 125 g Greek yoghurt
- 1 Tbsp curry powder
- dash Worcestershire sauce
- 1 garlic clove, crushed
- 10 g almonds slivered, 115g
- 2 Tbsp fresh coriander, finely chopped
- 250 g steamed green beans
- steamed rice to serve
- salt and pepper to taste
How to cook perfect rice
Thread chicken pieces and apricot quarters alternately onto skewers.
Place yoghurt, curry powder, Worcestershire sauce, garlic into a bowl and mix well. Divide mixture into two portions. Refrigerate one portion until ready to serve.
Place chicken and apricot kebabs in a dish and pour over the second portion of yoghurt marinade, rolling the kebabs so they are completely covered. Cover and refrigerate for about an hour.
Heat a small frying pan over medium heat and toast the almond slivers until fragrant and golden. Keep moving them around in the pan to toast evenly. This will only take 2 to 3 minutes. Remove from the heat and set aside.
Preheat a griddle pan or BBQ to 200°C and cook kebabs for 10 minutes, then turn and cook for a further 10 minutes until cooked through.
Garnish with toasted almonds and coriander. Serve with remaining yoghurt mixture on the side with steamed green beans and rice.
By Jax Hamilton