Syrian Chicken

Had the recipe printed so long the source has been lost to time

Serves 6 to 8

Prep 20 minutes

Cook 40 minutes

Ingredients

• 2 tsp salt
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp black pepper
• 1 tsp turmeric
• 1.2kg chicken
• 100ml olive oil
• 2 brown onions
• 100g ginger
• 5 garlic cloves
• 2 red chili
• 2 tomato
• 1/2 tsp cumin seeds
• 5 sprigs of thyme
• 1 lemon juiced and zested
• 2 tbs honey
• 100g currants
• 2 stock cubes

Method

1. Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat.

2. Heat the olive oil in a large heavy-based saucepan over high heat. Add the chicken and brown on all sides. Remove from the pan and set aside. Add onions, ginger and chili to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.

3. Return chicken to pan and add lemon juice and zest, honey, currants, stock powder and enough water to cover the chicken.

4. Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10 to 15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced.

5. Stir in the coriander and serve with couscous or rice.