Photographer: John Paul Urizar. Stylist: Michele Cranston.
Dish up a platter of apricot chicken skewers at your next barbecue and they’ll disappear in a flash. Succulent chicken thighs are marinated in sweet and tangy apricot jam mixture, then threaded onto skewers with juicy fresh apricots. Barbecued until deliciously charred and served atop nutty and herby rice, these skewers are bursting with flavour.
Ingredients
Method
Combine apricot jam, 1/3 cup (80ml) of the lemon juice, mustard, paprika, curry powder, garlic and ¼ cup (60ml) of the oil in a large bowl. Season with salt and freshly ground pepper.
Combine the chicken and half the apricot jam mixture, toss to combine. Refrigerate for 30 minutes, to marinate. Reserve remaining apricot jam mixture for basting.
Meanwhile, in a sieve rinse the rice in cold water. Place in a medium saucepan with 3 cups water. Bring to a simmer over high heat, reduce heat to low, cover with lid, and cook for 15 minutes. Transfer rice to a large bowl. Add remaining lemon juice and oil, gently toss and set aside to cool. Season with salt and freshly ground pepper.
Thread the chicken onto 12 metal skewers, alternating with 2 pieces of apricot per skewer.
Preheat chargrill pan or barbecue over high heat. Add skewers and cook for 10-12 minutes, turning, or until charred and chicken is cooked through. Towards the end of cooking time brush with reserved apricot jam mixture.
Add green onion, parsley, mint and pistachios to the rice and toss to combine. Serve skewers with rice mixture.
Metal skewers vs bamboo skewers
Metal skewers, as used in this recipe, accelerate cooking as they heat the surrounding food.
If you’re using bamboo skewers, soak them in water for 20 minutes before threading the chicken to prevent them scorching during cooking.
Can you freeze chicken skewers?
Yes, this recipe is suitable to freeze. Always thaw chicken in the refrigerator, not at room temperature, and reheat cooked chicken to at least 70°C internal temperature.
