Apricot chicken skewers
SERVES 4-6 PREP COOK TIME/HOUR
1 Combine apricot jam, 1⁄3 cup (80ml) of the lemon juice, mustard, paprika, curry powder, garlic and ¼ cup (60ml) of the oil in a large bowl. Season with salt and freshly ground pepper.
2 Combine the chicken and half the apricot jam mixture, toss to combine. Refrigerate for 30 minutes, to marinate. Reserve remaining apricot jam mixture for basting.
3 Meanwhile, in a sieve rinse the rice in cold water. Place in a medium saucepan with 3 cups water. Bring to a simmer over high heat, reduce heat to low, cover with lid, and cook for 15 minutes. Transfer rice to a large bowl. Add remaining lemon juice and oil, gently toss and set aside to cool. Season with salt and freshly ground pepper.
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