Ingredients
Yield: Serves 4
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2
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teaspoons
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Sea Salt
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2
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teaspoons
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Ground Cumin
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2
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teaspoons
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Ground Cinnamon
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1
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teaspoon
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Freshly cracked Black Pepper
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1
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teaspoon
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Ground Turmeric
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4
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lb
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Chicken Brest cut into 1 inch pieces
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100
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ml
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Olive Oil
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2
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Brown Onions, thickly sliced
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100
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g
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Fresh Ginger, Peeled and cut into matchsticks
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5
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Cloves Garlic, Bruised with back of knife
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2
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Small Red Chillies, Split
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2
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Tomatoes, Coarsely Chopped
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2
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pinches
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Saffron Threads
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½
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teaspoons
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Cumin Seeds
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5
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Sprigs Thyme
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1
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Lemon, Juiced and Zest finely grated
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2
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tablespoons
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Honey
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100
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g
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Currants
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2
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tablespoons
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Vegetable Stock Powder
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½
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Bunch Coriander Leaves
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Rice to serve
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Posted by Starky86 on Nov 16, 2008
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Instructions
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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