March 2012

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Chicken Kebabs with Apricots

1 pound boneless, skinless chicken thighs, cut up
Salt, pepper, garlic salt, curry powder
1/3 cup apricot preserves
1/4 cup water or juice from apricots
8 apricot halves, drained
1/4 cup chopped pistachio nuts
2 sliced scallions, white and light green only

String chicken pieces on four skewers and sprinkle lightly with salt, pepper, garlic salt and a whisper of curry powder. Grill until chicken tests done (170 degrees). In a small pan mix preserves and water or juice. Heat until steamy and well mixed. Set out four plates and on each place a chicken kebab and two apricot halves, cavity side up. Sprinkle with pistachios and scallions and drizzle with hot apricot sauce. Serves 4.

Complete the plate with a buttery croissant and serve buttercrunch lettuce salad on the side.

Janet Groene’s books include Creating Comfort Afloat, ABCs of Boat Camping and Living Aboard. See more of Janet Groene’s galley-ready recipes at Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at Any other ideas? E-mail and we’ll credit you and the name of your boat.

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