There’s something truly special about savouring food cooked hot off the braai, with its smoky aroma and perfectly grilled flavours. Skewered and packed with a mix of tender meat, vibrant spices, and sometimes even dried fruits, South African sosaties offer a unique and flavorful experience. This traditional dish captures the essence of South African cuisine, bringing together bold tastes and the joy of outdoor cooking.
This recipe pairs tender chicken with the sweetness of apricots and the warmth of curry, creating a perfect balance of flavours. Learn how to craft a flavorful sosatie marinade, assemble the skewers, and grill them to perfection. Whether you’re a seasoned braai enthusiast or a beginner, this recipe is simple and incredibly rewarding.
What are Sosaties?
Sosaties are a classic South African dish of skewered meat. The name comes from Cape Malay words “sate” (skewer) and “saus” (spicy sauce). Unlike ordinary kebabs, the magic of sosaties lies in their marinade, a savory-sweet mix that tenderises the meat and infuses it with layers of flavour.
Cape Malay-style chicken sosaties are especially popular for their unique combination of fruit, such as apricots, and spices like curry. While lamb is also a traditional choice, chicken sosaties offer a lighter yet equally delicious alternative, enhanced by the signature apricot curry sauce.
The perfect Chicken Sosatie marinade
The marinade is the heart of any great sosatie recipe. It’s what transforms simple ingredients into a flavour-packed meal. A good curry sosatie marinade balances savoury spices, sweet apricot jam, and tangy vinegar for a rich, complex sauce.
The vinegar not only adds flavour but also tenderises the chicken, ensuring it’s juicy and succulent after grilling. The marinade clings to the chicken and apricots, caramelising beautifully over the heat, creating the signature chicken and apricot masala flavor.
Ingredients for Apricot Chicken Sosaties
This recipe makes 8-10 skewers, depending on how full you load them.
For the Sosaties:
- 8 boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large onion, cut into chunks
- 2 cups dried apricots
For the marinade:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 2 tbsp curry powder (Madras works well)
- 2 tsp salt
- ¼ cup red wine vinegar
- ½ cup apricot jam
- ¼ cup olive oil
- 2 tbsp fruit chutney (apricot or mango)
- 2 bay leaves
You’ll also need skewers (bamboo or metal). If using bamboo, soak them in water for 30 minutes to prevent burning.
How to make Apricot Chicken Sosaties
Follow these steps for a delicious taste of South Africa:
Step 1: Prepare the marinade
- Heat a pan over medium heat with a little olive oil. Sauté the chopped onion until soft and translucent (5-7 minutes).
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder and toast for 30 seconds to release its flavor.
- Deglaze the pan with the red wine vinegar, scraping up any browned bits.
- Add the apricot jam, olive oil, chutney, salt, and bay leaves. Simmer on low heat for 10 minutes to blend the flavors.
- Remove from heat and cool completely. Hot marinade can unevenly cook the chicken, so this step is essential.
- Remove the bay leaves and reserve 1 cup of marinade for basting during grilling.
Step 2: Marinate the Chicken
- In a large bowl, combine the chicken and onion chunks.
- Pour the cooled marinade over the chicken and mix well to coat.
- Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavor.
Step 3: Assemble the skewers
- Thread the marinated chicken, onion chunks, and dried apricots onto skewers, alternating ingredients for balance.
- Discard any leftover marinade that touched raw chicken.
Step 4: Grill or Braai the Sosaties
- For grilling: Preheat your grill to medium-low heat to prevent the marinade from burning.
For braaing: Prepare your coals. You want medium-low heat, so wait until the flames have died down and the coals are glowing with a layer of white ash. You should be able to hold your hand over the grid for about 5-6 seconds. - Place the skewers on the grill or braai grid and cook for 20-25 minutes, turning every 5-7 minutes for even cooking.
- During the last 5 minutes, brush with the reserved marinade for a glossy, flavorful glaze.
- The sosaties are done when the chicken is cooked through, with an internal temperature of 165°F (74°C).
Enjoy your perfectly grilled Sosaties
This sosatie recipe is a vibrant, flavourful experience meant to be shared with loved ones. Sweet, spicy, and savoury, these skewers are sure to become a favourite at your next braai abroad.
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