Chicken Apricot Skewers Recipes

Steps:

• Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.
• Alternately thread chicken, pea pods, pineapple cubes, and sweet pepper pieces onto 4 long or 8 short metal skewers, * leaving 1/4-inch spaces between pieces. Spray kabobs with nonstick cooking spray.
• For sauce: In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside.
• For a charcoal grill, place kabobs on the rack directly over medium coals. Grill, uncovered, for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling.
• *If using wooden skewers, soak in enough water to cover for at least 1 hour before using.

Steps:

• In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside.
• In a medium frying pan, fry onions in oil until golden.
• Stir in coriander, cumin and curry powder.
• Stir to coat onions, then add brown sugar, lemon juice and jam.
• Add 1/2 cup water. Bring to a boil, stirring constantly.
• Remove from heat.
• When cool, pour over chicken.
• Add bay leaves and refrigerate overnight.
• The next day, thread meat with onions and apricots on skewers.
• Grill over coals or broil in oven (7 minutes on each side).
• While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil and add the cornstarch/water mixture to thicken a bit.
• Serve over rice.