By Flora
Ingredients
- 100 dried apricots
- 250ml hot rooibos tea
- 500g chicken fillets cut into bite-sized cubes
- 15 bay leaves
- 60 ml (¼ cup) Flora Gold
- 1 small red chilli, chopped
- 2 garlic cloves, chopped
- 10ml (2 tsp) honey
- 30ml medium curry powder
Method
Soak the dried apricots in the rooibos tea for 10 minutes or until softened.
Drain the apricots, discard the tea.
Thread the chicken cubes, apricots and bay leave onto 6 skewers.
Season with salt and freshly ground black pepper.
Combine the Flora-Gold, red chilli, garlic, honey and curry powder in a small bowl.
Heat a griddle pan over medium heat and grill the skewers until golden brown, about 2-3 minutes on both sides.
Baste with the Flora mixture and grill for 2-3 minutes more until cooked through.