| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Infood01 | 1 | servings | |
INGREDIENTS
| 1 | tb | Chopped garlic |
| 1 | TabIespoon chopped ginger | |
| Vegetable oil | ||
| 2 | ts | Ground coriander |
| 2 | Bay leaves | |
| 1 | Cinnamon stick | |
| 4 | Whole cloves | |
| 3 | tb | Curry powder |
| 1 | ts | Ground allspice |
| 2 | ts | Turmeric |
| 2 | tb | Sugar |
| 1 | c | White wine |
| 1/2 | c | Apple cider vinegar |
| 1/2 | c | Chicken stock |
| 2 | tb | Apricot jam |
| 1 | c | Tamarind water |
| 2 | Chicken breasts; skinless (beef or | |
| ; lamb can be | ||
| ; substituted) | ||
| 1 | c | Dried apricots; (or prunes), |
| ; softened in boiling | ||
| ; water | ||
| 1 | Onion cut into quarters; softened in water |
INSTRUCTIONS
Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. 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 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 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango. Yield: 4 servings Converted by MC_Buster. NOTES : Recipe Courtesy of David Jacobson, Chef/Owner F/X Restaurant Port Chester, NY Recipe by: IN FOOD TODAY SHOW #INC089 Converted by MM_Buster v2.0l.
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