Syrian Chicken with Ginger, Lemon & Saffron

INGREDIENTS

2 teaspoons salt

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground cinnamon

1 teaspoon ground black pepper

1 teaspoon ground turmeric

1.4–1.6 kg organic chicken, cut into 8 pieces

100 ml ghee/0r extra virgin olive oil

3 shallots, thickly sliced

100 grams ginger, cut into matchsticks

3 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

chicken bone broth

1 bunch coriander, leaves only

1/2 red salad onion, diced

boiled potatoes, steamed pumpkin, green beans to serve

METHOD

Preheat oven to 180C. Combine the salt, cumin, coriander, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat.

Heat the ghee/olive oil in a large heavy-based saucepan (0ven safe) 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 ghee/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, and enough broth to just cover the chicken.

Cover with a lid or foil and place oven. Cook for 1 hour. Uncover and bake for 20-30 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced.

Scatter the red onion and coriander and serve with vegetables