Ingredients for Chicken-Apricot Skewers

• 180ml canned light unsweetened coconut milk

• 120ml plain Greek yoghurt

• 120ml smooth peanut butter

• 60ml fresh lime juice (about 2 limes)

• 2 teaspoons (packed) light brown sugar

• 2 garlic cloves

• 3/4 teaspoons kosher salt plus more for seasoning

• 1/4 cup (loosely packed) coriander leaves plus sprigs for garnish

• 2 tablespoons coarsely chopped jalapeño (about 1 large

• with seeds for more heat)

• 450g skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks

• 12 firm ripe small apricots, halved, pitted

• Freshly ground black pepper

• 40g unsalted, dry-roasted peanuts, coarsely chopped

• Lime wedges

• Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.

• Twenty-four 6" bamboo skewers (soak in water for 1 hour before using)

Purée first 6 ingredients and 3/4 teaspoons salt in a blender until smooth. Add 1/4 cup coriander leaves and jalapeño and blend briefly to combine. Transfer 120ml marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.

Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with coriander sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.