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Ingredientes
- 1 Tbsp. Minced garlic
- 1 x TabIespoon minced ginger Vegetable oil
- 2 tsp Grnd coriander
- 2 x Bay leaves
- 1 x Cinnamon stick
- 4 whl cloves
- 3 Tbsp. Curry pwdr
- 1 tsp Grnd allspice
- 2 tsp Turmeric
- 2 Tbsp. Sugar
- 1 c. White wine
- 1/2 c. Apple cider vinegar
- 1/2 c. Chicken stock
- 2 Tbsp. Apricot jam
- 1 c. Tamarind water
- 2 x Chicken breasts, skinless (beef or possibly lamb can be substituted)
- 1 c. Dry apricots, (or possibly prunes), softened in boiling water
- 1 x Onion cut into quarters, softened in water
Direcciones
- Saute/fry the garlic and ginger in oil till soft (1 minute). Add in the dry ingredients and stir for another 30 seconds; then add in the remaining liquids. Bring to a boil and simmer for 5 min. Remove from the heat and let cold. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or possibly up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 min.
- Serve the sosaties over rice and minced fruit such as banana or possibly mango.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 912g | |
| Calories 759 | |
| Calories from Fat 53 | 7% |
| Total Fat 6.24g | 8% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 54mg | 18% |
| Sodium 303mg | 13% |
| Potassium 1720mg | 49% |
| Total Carbs 106.88g | 29% |
| Dietary Fiber 15.4g | 51% |
| Sugars 65.22g | 43% |
| Protein 29.8g | 48% |
