Syrian Chicken with ginger, lemon, and saffron recipe (Poultry)


Yield: Serves 4

2 teaspoons Sea Salt
2 teaspoons Ground Cumin
2 teaspoons Ground Cinnamon
1 teaspoon Freshly cracked Black Pepper
1 teaspoon Ground Turmeric
4 lb Chicken Brest cut into 1 inch pieces
100 ml Olive Oil
2   Brown Onions, thickly sliced
100 g Fresh Ginger, Peeled and cut into matchsticks
5   Cloves Garlic, Bruised with back of knife
2   Small Red Chillies, Split
2   Tomatoes, Coarsely Chopped
2 pinches Saffron Threads
½ teaspoons Cumin Seeds
5   Sprigs Thyme
1   Lemon, Juiced and Zest finely grated
2 tablespoons Honey
100 g Currants
2 tablespoons Vegetable Stock Powder
½   Bunch Coriander Leaves
Rice to serve

Posted by Starky86 on Nov 16, 2008


Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add chicken pieces and shake to coat.
Heat olive oil in a large heavy-based pan over high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onions, ginger, garlic, and chilies to pan and cook for 3 minutes, adding a little more oil, if necessary. Add tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.
Return chicken to pan and add lemon juice and zest, honey, currants, stock powder and enough water to just cover chicken. Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Stir in coriander. Serve with rice.

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