Preparation Time: 30 minutes

Cooking Time: 20 minutes

Serves: 4


2 teaspoons salt & 1 teaspoon black pepper

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground turmeric

1.5kg chicken pieces

100 ml virgin oil

100 grams grated ginger

5 cloves of garlic, peeled and crushed

2 small chillies split

400g tin of chopped tomatoes

½ teaspoon cumin seeds

5 sprigs of thyme

1 lemon, zest and juice

2 tablespoons of honey

100grams of currants or raisins

1 Lt Vegetable stock


1. Combine salt, cumin, cinnamon, pepper and turmeric on a large plate

2. Coat chicken in mixture to coat

3. Heat the oil until hot in a large saucepan and cook chicken until brown on all sides

4. Remove from pan and set aside

5. Add the onions, ginger, garlic and chilli to the pan and cook for 3 minutes, add oil if necessary

6. Add the tomatoes, cumin seeds and thyme and cook for 2 minutes

7. Return the chicken to the pan and add the lemon zest and juice, honey, currants and stock and enough water to just cover the chicken

8. Cover with a lid and simmer over medium heat for 10 minutes

9. Uncover and simmer for 10-15 minutes or until the chicken is tender and cooked through

10. Serve with couscous or rice and garnish with coriander.