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

Ingredients

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
   

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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/syrian-chicken-ginger-lemon-saffron/


© 20072010 Dishbase.com All rights reserved