Ingredients
Serves 4-6
1kg chicken thigh fillets, cut into big cubes
2 tsp sea salt
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp ground pepper
1 tsp ground turmeric
1 tsp ground chilli
2 tbsp olive oil
1 large Spanish onion, chopped
1 inch fresh ginger, peeled and julienned
5 cloves garlic, left whole but crushed with the flat blade of a large knife
2 tomatoes, coarsely chopped
2 pinches saffron threads
½ tsp cumin seeds, toasted
5 sprigs thyme
½ preserved lemon, rinsed and julienned (pulp removed)
¼ cup lemon juice (or orange juice)
2 tsp honey
Chicken stock
½ bunch coriander, roughly chopped
Method
Put the salt, cumin, cinnamon, pepper and turmeric and ground chilli into a large plastic bag and add chicken. Toss to coat. Set aside while you get everything ready.
Heat olive oil in a large frypan. Add chicken and brown on all sides. Remove from pan and set aside. Add onions, ginger, garlic to pan and cook for until softened.
Add tomatoes, saffron, cumin seeds and thyme and cook for 2-3 minutes.
Return chicken to the pan and add preserved lemon and juice, honey, and enough chicken stock to just cover chicken. Cover with a lid and simmer gently for 10 minutes. Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Stir in coriander.
Serve with couscous or rice.