Karen Martini’s Syrian Chicken with ginger, lemon and saffron

  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground turmeric
  • 1.4–1.6 kg chicken, skin removed and cut into 8 pieces
  • 2 tsp extra virgin olive oil
  • 2 brown onions, thickly sliced
  • 100 grams ginger, cut into matchsticks
  • 5 cloves garlic, peeled and crushed with the side of a knife
  • 2 small red chillies, split
  • 2 tomatoes, coarsely chopped
  • 2 pinches saffron threads
  • ½ teaspoon cumin seeds
  • 5 sprigs thyme, leaves only
  • 1 lemon, juiced and zested
  • 2 tablespoons honey
  • 100 grams currants
  • ¼ cup vegetable stock
  • 1.5 cups raw brussel sprouts
  • 2 cups carrots
  • Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat
  • 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 the onion, ginger, garlic and chilli 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
  • Return the chicken to the pan and add the lemon juice and zest, honey, currants, stock and enough water to just cover the chicken
  • Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced
  • Steam vegetables and serve with chicken

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