A favourite recipe from Claudia Roden’s “The Cooking of the Middle East”.
Ingredients
- 3 tbsps vegetable oil
- 3 onions grated
- 4 free range chicken quarters
- 2 lb tomatoes skinned & chopped
- 1/4 tsp ground ginger
- 1/2 tsp saffron crushed in a little water
- 2 tsps ground cinnamon
- 2 tbsps clear honey
- salt and pepper
Servings:
Instructions
- Heat the oil in a large pan and fry the onions and chicken pieces until lightly browned.
- Add the tomatoes, spices, saffron, and season to taste. Cook gently, covered, turning the chicken peices occasionally, until the chicken is very tender.
- Remove the chicken and reduce the sauce to a thick sizzling cream. Stir as it begins to caramalise and be careful that it doesn't burn. Stir in the honey. Return the chicken peices to the pan to heat through.
- Serve the chicken with the sauce and couscous or rice.
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