2 tspn sea salt
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp freshly black pepper
1 tsp ground tumeric
2 chicken breast fillets – all fat removed cut into large chunks
100ml MCT Oil
2 brown onions, thickly sliced
100g fresh ginger, peeled and cut into match sticks
5 cloves garlic, bruised with the back of a knife
2 small red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
1/2 tsp cumin seeds
5 sprigs thyme
1 lemon, juiced and zest finely grated
2 tbspn honey
100g currants
2 tbspns vegetable stock powder
1/2 bunch coriander leaves
cooked couscous or rice to serve.
Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add chicken
pieces and shake to coat. Heat MCT Oil in a large heavy based pan over high heat. Add
chicken and brown on all sides. Remove from pan and set aside. Add onions, ginger,
garlic and chillies to pan and cook for 3 minutes, adding a little more oil if necessary. Add
tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes. Return chicken to pan
and add lemon juice and zest, honey, currants, stock powder and enough water to just cover
chicken. Cover with a lid and simmer over medium heat for 10 minutes. Uncover and
simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is
slightly reduced. Stir in coriander. Serve with couscous or rice.
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp freshly black pepper
1 tsp ground tumeric
2 chicken breast fillets – all fat removed cut into large chunks
100ml MCT Oil
2 brown onions, thickly sliced
100g fresh ginger, peeled and cut into match sticks
5 cloves garlic, bruised with the back of a knife
2 small red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
1/2 tsp cumin seeds
5 sprigs thyme
1 lemon, juiced and zest finely grated
2 tbspn honey
100g currants
2 tbspns vegetable stock powder
1/2 bunch coriander leaves
cooked couscous or rice to serve.
Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add chicken
pieces and shake to coat. Heat MCT Oil in a large heavy based pan over high heat. Add
chicken and brown on all sides. Remove from pan and set aside. Add onions, ginger,
garlic and chillies to pan and cook for 3 minutes, adding a little more oil if necessary. Add
tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes. Return chicken to pan
and add lemon juice and zest, honey, currants, stock powder and enough water to just cover
chicken. Cover with a lid and simmer over medium heat for 10 minutes. Uncover and
simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is
slightly reduced. Stir in coriander. Serve with couscous or rice.
Little Leakers
Syrian Chicken With Ginger, Lemon And
Saffron
Saffron