John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Syrian Chicken with Ginger, Lemon & Saffron By Karen Martini

by

We have another amazing recipe from our friend and customer Karen Martini!
serves 4 mains
difficulty easy
prep time 20mins (approx.)
total time 1hr (approx.)
INGREDIENTS
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground turmeric
100 ml 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
2 tablespoons vegetable stock powder
½ bunch coriander, leaves only
couscous or rice, to serve

METHOD

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 powder 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.

Stir in the coriander and serve with couscous or rice.

 Click on the shop now button to be taken to our website, where you can order all your poultry and gamemeat needs ONLINE, you can also have them delivered! Who didn’t say shopping can’t be easy and convenient?

(Karen Martini, 2012)