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Ingredients:
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
Method:
- Place cumin, cinnamon, turmeric, chilli, salt and pepper into a large bowl toss and coat chicken, then set aside.
- Heat olive oil in a large frypan then add chicken and brown on all sides then remove chicken from pan and set aside.
- 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.
- Return chicken to the pan, add preserved lemon, lemon juice, honey, and chicken stock then cover and simmer on low heat for 10 minutes.
- Uncover and simmer for another 10-15 minutes until chicken is cooked through and sauce has slightly reduced then stir in coriander.
- Serve with couscous or rice.
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