This is an updated and spicy version of an old 70's favourite.
Thanks to Better Homes and Garden.
Serves 4
2 tsp sea salt
2 tsp ground cinnamon
1 tsp dried chilli flakes
2 tsp ground cumin
2 tsp ground coriander seeds
1 tsp freshly ground black pepper
2 tsp ground turmeric
8 pieces bone-in chicken thighs
(free range)
100ml olive oil
1 brown onion, finely diced
100g fresh ginger, peeled and cut into thin matchsticks
5 garlic cloves, bruised
2 green chillies, split lengthways
2 tbs tomato paste
2 pinch saffron threads
5 thyme sprigs
Finely grated zest and juice of 1 lemon
2 tbs honey
250g dried apricots, diced
200ml white wine
2 chicken stock cubes
Fresh mint
1. Put sea salt, cumin, chilli flakes, cinnamon, coriander, pepper and turmeric in a large plastic bag. Add chicken and shake to coat.
2. Heat oil in large heavy based pan over a high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onion, ginger, garlic, and chilli and cook for 3 minutes. Add tomato paste, saffron, thyme, lemon zest and juice, honey, apricots and wine. Stir, bring to a simmer, then return chicken to pan.
3. Add stock cubes and just enough water to cover the chicken. Cover and simmer over medium heat for 10 minutes. Uncover, simmer for a further 25-30 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Garnish with mint.
Serve with couscous and natural yoghurt.
Tip: I like to grind the spices rather than use already ground as the aroma fills the kitchen as you grind!
Cutlets
No comments:
Post a Comment