Pork and Chicken Sosatie with Apricots & Onions

Pork and Chicken Sosatie with Apricots & Onions

AuthorJulie

1 pork tenderloin, cut into 1-inch cubes
1 lb skinless, boneless chicken thighs, cut into 1-inch cubes
3 Tbsp (packed) dark brown sugar, divided
1 Tbsp plus 1/2 tsp curry powder
2 tsp coriander seeds (optional)
1 tsp salt
2 large onions, peeled
2 cups dried apricots
1 1/2 cups dry red wine
1/2 cup red wine vinegar
1/2 cup plus 2 tablespoons whipping cream
1/4 cup olive oil
5 bacon slices, cut crosswise into 1-inch pieces
2 Tbsp butter
2 Tbsp apricot preserves or marmalade
canola oil, for cooking

1

Put the pork and lamb in a large bowl; mix 2 tablespoons brown sugar, 1 tablespoon curry powder, the coriander and salt in a small bowl; sprinkle overtop and stir. Slice 1 onion and add to the bowl with apricots, red wine, vinegar, 1/2 cup whipping cream and oil; stir until well combined. Refrigerate for an hour, or up to 24 hours.

2

Cut the remaining onion in half crosswise, then cut each half into quarters. Separate quarters into individual onion layers; set aside. Place large fine-mesh strainer over large saucepan. Add meat mixture to strainer and allow marinade to drain into saucepan.

3

Alternate meat cubes, marinated dried apricots, onion pieces, and bacon pieces on metal or soaked bamboo skewers, beginning and ending with meat.

4

Boil the marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes. Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream. Continue boiling sauce until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling. Leave remaining sauce in saucepan and set aside for serving.

5

Prepare barbecue to medium-high heat and brush the grill rack with oil. Grill kebabs 4 minutes, basting with reserved 1/2 cup sauce. Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, 4-5 minutes longer. Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm. Transfer kebabs to platter.

6

Brush warm sauce over kebabs and serve.

Category

Ingredients

 1 pork tenderloin, cut into 1-inch cubes
 1 lb skinless, boneless chicken thighs, cut into 1-inch cubes
 3 Tbsp (packed) dark brown sugar, divided
 1 Tbsp plus 1/2 tsp curry powder
 2 tsp coriander seeds (optional)
 1 tsp salt
 2 large onions, peeled
 2 cups dried apricots
 1 1/2 cups dry red wine
 1/2 cup red wine vinegar
 1/2 cup plus 2 tablespoons whipping cream
 1/4 cup olive oil
 5 bacon slices, cut crosswise into 1-inch pieces
 2 Tbsp butter
 2 Tbsp apricot preserves or marmalade
 canola oil, for cooking

Directions

1

Put the pork and lamb in a large bowl; mix 2 tablespoons brown sugar, 1 tablespoon curry powder, the coriander and salt in a small bowl; sprinkle overtop and stir. Slice 1 onion and add to the bowl with apricots, red wine, vinegar, 1/2 cup whipping cream and oil; stir until well combined. Refrigerate for an hour, or up to 24 hours.

2

Cut the remaining onion in half crosswise, then cut each half into quarters. Separate quarters into individual onion layers; set aside. Place large fine-mesh strainer over large saucepan. Add meat mixture to strainer and allow marinade to drain into saucepan.

3

Alternate meat cubes, marinated dried apricots, onion pieces, and bacon pieces on metal or soaked bamboo skewers, beginning and ending with meat.

4

Boil the marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes. Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream. Continue boiling sauce until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling. Leave remaining sauce in saucepan and set aside for serving.

5

Prepare barbecue to medium-high heat and brush the grill rack with oil. Grill kebabs 4 minutes, basting with reserved 1/2 cup sauce. Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, 4-5 minutes longer. Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm. Transfer kebabs to platter.

6

Brush warm sauce over kebabs and serve.

Pork and Chicken Sosatie with Apricots & Onions
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