Bamboo – skewered coriander and apricot chicken

SERVES: 6 TIME TO MAKE: Less than 1.5 hours

The bamboo sticks allow everyone to cook their own chicken pieces. Simply braai or roast the chicken. Remove the skin before cooking to slash the fat!




  • 125 ml PnP smooth apricot jam, smooth
  • 45 ml coriander or basil leaves, fresh, chopped
  • 10 ml grated ginger, fresh
  • 2 PnP garlic cloves, crushed
  • 1 PnP red chilli, with seeds, finely chopped
  • 125 ml PnP fresh orange juice
  • 60 ml juice of 1 lemon
  • 60 ml soya sauce
  • 10 ml PnP ground coriander
  • 1 pinch PnP salt
  • 8 chicken soup mix


  • Mix marinade ingredients together, pour over chicken and marinate for an hour or longer if time allows.
  • Braai chicken over moderate coals turning and basting frequently with reserved marinade for about 30- 45 minutes, or until cooked.
  • Remove chicken from coals and brush with remaining marinade.
  • Serve scattered with fresh coriander leaves and lime wedges if you like.

To make bamboo skewers:

  • Cut bamboo sticks into 30cm lengths.
  • Split each stick lengthways, to halfway down the length and remove soft inner fibres.
  • Place chicken pieces between split part of bamboo and secure open end with wire.