Sosaties (South African and Namibian skewers) have a somewhat unusual composition for us, up here in the north, but they taste very good.

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.


The skewers for the chicken pieces are cooked through, about 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.


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