Syrian Chicken

syrian chicken 

Serves 4 

11/2 tsp each ground cumin and ground cinnamon 

1/2 tsp ground turmeric 

8 chicken thigh fillets 

2 tbs olive oil 

1 onion, thinly sliced 

4cm piece ginger, grated 

3 garlic cloves, crushed 

1 long red chilli, seeds removed, finely chopped 

400g can chopped tomatoes 

1 cup (250m1) chicken stock 

Small pinch saffron threads 

1/2 tsp cumin seeds, toasted 

3 thyme sprigs 

1/3 cup (50g) currants 

1/4 bunch each coriander leaves and mint leaves, roughly chopped 

Finely grated zest and juice of 1 lemon 

Moghrabieh (giant Lebanese couscous)", 

cooked to packet instructions and thick Greek-style yoghurt, to serve 

Combine the cumin, cinnamon and turmeric in a bowl. 

Season, then add chicken and toss to coat. 

Heat 1 tbs oil in a casserole over medium-high heat. 

Add half the chicken and cook, turning, for 5 minutes or until golden. 

Remove and set aside. 

Repeat with remaining 1 tbs oil and chicken. 

Preheat the oven to 180°C. 

Add onion to casserole over medium heat and cook for 2 minutes or until softened. 

Add ginger, garlic and chilli, then cook for a further 30 seconds or until fragrant. 

Add tomato, stock, saffron, cumin seeds and thyme, then cook, scraping bottom of pan with a spoon, for 2 minutes. 

Return the chicken to the casserole, then cover and transfer to the oven. 

Cook for 35 minutes or until chicken is cooked through and tender. 

Stir through currants, sprinkle over herbs and lemon zest and juice, then serve with moghrabieh and yoghurt. 

Moghrabieh is available from delis.