Aromatic chicken skewers with creamy dip


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.

For the chicken:
30g flat leaf parsley
4 cloves garlic, minced
3⁄4 cup olive oil
1⁄4 cup red wine vinegar
Juice of ½ lemon
½ red onion, chopped
1 tsp dried oregano
Salt and black pepper to taste
6 chicken breasts, diced

For the coconut yoghurt dip:
1 cup Lancewood double cream Plain yoghurt
½ cup coconut milk
2 Tbs chopped coriander
Zest & juice 1 lime
1 tsp grated ginger

Preheat the oven onto the grill setting

Place parsley, garlic, olive oil, vinegar, lemon juice, onion, oregano and seasoning into a blender and blend until fine.

Pour the herb marinade onto the chicken then skewer onto the skewers then place onto a tray.

Cook in the oven under the grill for 5 minutes, then turn over and cook on the other side for 5 minutes until the chicken is browned and cooked through.

Mix together the ingredients for the dip, then serve alongside the chicken.