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Prep Time: 00:20
Servings: 5
Cooking Time: 00:10
Ingredients
- 8 - thigh fillets (about 350 – 400g), cut into bite-sized cubes
- 60ml - verjuice or lemon juice
- 80ml - olive oil
- - salt and freshly ground black pepper
- 250g - soft dried apricots
- 100g - rindless bacon rashers
- - firm rosemary stalks, stripped of their leaves
Method
Aromatic and delicious - a must have on your braai.
Mix the verjuice and olive oil and season to taste with salt and black pepper. Add the chicken and apricots and marinate for about 30 minutes.
Wrap the chicken in bacon and use a skewer to prick a hole in each chicken cube, to facilitate threading them onto the rosemary stalks; alternate the chicken with the apricots. Grill under a preheated grill or over moderate coals until golden brown and cooked. Baste with marinade.
Wine Suggestion:
Wrap the chicken in bacon and use a skewer to prick a hole in each chicken cube, to facilitate threading them onto the rosemary stalks; alternate the chicken with the apricots. Grill under a preheated grill or over moderate coals until golden brown and cooked. Baste with marinade.
Wine Suggestion:
Choose either a white or red, but make sure it’s not too heavy a wine.
