Syrian Chicken with Saffron, Ginger and Lemon

3

Syrian Chicken with Saffron, Ginger & Lemon

from Cooking At Home by Karen Martini

Serves 4

  • 2 tsp sea salt
  • 2 tsp cumin
  • 2 tsp cinnamon
  • 1tsp cracked black pepper
  • 1 tsp turmeric
  • 1.4-1.6kg of chicken cut into 8 pieces
  • 100ml olive oil
  • 2 brown onions thickly sliced
  • 100g fresh ginger cut into match sticks
  • 5 cloves garlic, peeled and smashed
  • 2 small red chillis split
  • 2 tomatoes coarsely chopped
  • 2 pinches saffron threads
  • ½ cumin seeds
  • 5 springs thyme, leaves only
  • Coarsely grated zest and juice of 1 lemon
  • 2 tbl honey
  • 100g currents
  • 2 tbl sp vegetable stock powder
  • ½ bunch coriander, leaves only

Combine salt, cumin, cinnamon, pepper and turmeric into a large plastic bag and add chicken.  Massage until chicken is well coated.

Heat olive oil in a heavy based pan. Add chicken and brown on all sides.  Remove from the heat and set aside.  Add onions, ginger, garlic, and chilli and cook for 3 minutes.  Add tomato, saffron, cumin seeds and thyme and cook for a further 2 minutes.

Return chicken to the pan and add lemon juice, zest, honey, currents, stock powder and just enough water to cover the chicken.  Cover with a lid and cook on a medium heat for about 10 minutes. Uncover and cook for a further 15 minutes or until chicken is tender and cooked through and the sauce is slightly reduced. Stir in coriander and serve with couscous or rice.

Happy Cooking & Happy Eating,

Leah

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