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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