Apricot & Orange Chicken


Serves 4-6

6 wooden sosatie sticks
1 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/2 cup fruit chutney
Chopped chilli, to taste
Salt and pepper
4 chicken breasts, cut into chunks
18 Turkish dried apricots


Soak the sosatie sticks in water for 10 minutes.

Mix together spice, chutney, chilli, salt and pepper.

Add the chicken and mix well to combine.

Skewer the chicken onto sticks, alternating with the apricots.

You can leave the sosaties to marinate overnight at this stage if you wish.

Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.

Serves 4

8 Chicken pieces, skinless
Salt and Pepper
1 Tbs dried oregano
3 Tbs olive oil
2 onions, peeled and sliced
1 red pepper, deseeded and diced
3 carrots, peeled and sliced
1 garlic clove, peeled and sliced
1 thumb-sized piece of ginger, grated
1 green chilli
1 chicken stock pot/cube
2 cups strong brewed rooibos tea (I use 6 teabags to make 2 cups)
3 Tbs apricot jam
1 orange, juiced
3 Tbs chopped parsley

Season chicken with salt and pepper, then sprinkle with oregano and drizzle with olive oil.
Brown chicken in a hot pan on both sides, then set aside.
To the same pan, add onions, pepper carrots, garlic, ginger and chilli, then sauté until veggies begin to soften.
Add the chicken stock pot, rooibos tea, apricot jam and orange juice, then stir well to combine.
Bring to a simmer, then cook for 20-25 minutes until the chicken is cooked through and the sauce has reduced slightly.
Season with salt and pepper, then stir in the chopped parsley before serving.

Serve with rice or couscous.