500 g chicken thigh fillet in pieces
24 dried apricots
6 tablespoons white wine vinegar
4 tbsp olive oil
2 teaspoons brown sugar
2 teaspoons ground cumin
1 teaspoon malt coriander
2 ts curry
Three chicken pieces and apricot on a skewer. Mix the rest of the ingredients into a marinade, cover the skewers with the marinade and leave them for at least two hours, preferably overnight.
Grill the skewers until the chicken pieces are cooked through, approx. 3 minutes on each side. They can also be taken in the oven at 200 degrees, until the chicken is cooked through. Serve with rice with onions and a good salad.
The rice is boiled according to the instructions on the package and mixed with fried onions, just before serving.