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Syrian Spicy Chicken

Chicken fillets in a spicy garlic, cumin, ginger and thyme tomatoes sauce

Syrian Spicy Chicken


1kg chicken fillets, cut into chucks
2 cups Chicken stock
2 large tomatoes, chopped
1 large onion, chopped
5 cloves garlic, crushed
2 tablesp salt
2 tablesp ground cumin
2 tablesp olive oil
2 tablesp fresh ginger, grated
2 teasp ground cinnamon
2 teasp thyme flakes
1 teasp ground pepper
1 teasp ground turmeric
1 teasp ground chilli
2 teasp honey
1/2 teasp saffron
1/2 teasp cumin
1/2 preserved lemon, chopped
juice of 1 lemon
1/4 cup fresh coriander, roughly chopped


  1. Place cumin, cinnamon, turmeric, chilli, salt and pepper into a large bowl toss and coat chicken, then set aside.
  2. Heat olive oil in a large frypan then add chicken and brown on all sides then remove chicken from pan and set aside.
  3. Put into frypan onions, ginger, garlic and cook for until softened then add tomatoes, saffron, cumin seeds and thyme and cook for another 2-3 minutes.
  4. Return chicken to the pan, add preserved lemon, lemon juice, honey, and chicken stock then cover and simmer on low heat for 10 minutes.
  5. Uncover and simmer for another 10-15 minutes until chicken is cooked through and sauce has slightly reduced then stir in coriander.
  6. Serve with couscous or rice.

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