from one generation to the next
I’ve been making this fabulous chicken dish created by Karen Martini since it was published in our daily newspaper’s Sunday magazine several years ago. Sweet and spicy, the chicken looks fantastic on a bed of couscous taken to the table on an intricately decorated platter. Like every cook, my ego needs to be massaged so the chorus of oohs and aahs that usually greet this dish has led to me cooking it for many of my friends. I have had people refuse to leave my house without this recipe.
I have messed with the original formula a bit. I add carrots, chick peas and sometimes baby zucchinis so we have a one pot dinner and I’ve made necessary adjustments to the recipe to comply with my family’s dietary challenges, but the crux of this dish, the beautiful flavour remains unchanged. It’s big, it’s bold and it’s beautiful.
You’ll find this recipe and many other delicious creations by Karen Martini in her book “At Home Cooking” that is being explored during March on the Cookbook Guru, hosted by Leah.
It’s simple to join in. Cook from the designated book for the month, create a post and after you’ve published, let Leah know via the Cookbook Guru and she’ll reblog your contribution. A roundup post at the end of the month will also include a link to your post
2 teaspoons sea salt
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground pepper
1 teaspoon turmeric
1 tablespoon rice flour
2 tablespoons of olive oil
4 large carrots cut into batons
60g fresh ginger julienne
5 cloves garlic, peeled and sliced
1/2 teaspoon dried crushed red chilli
200g canned tomatoes, chopped
1/2 teaspoon cumin seed
1 teaspoon dried thyme
1 lemon, juice and zest
2 tablespoons brown sugar
1 can chick peas, drained and rinsed
11/2 cups vegetable stock
In a large freezer bag, combine the salt, flour, ground cumin, cinnamon, turmeric and pepper.
Add the chicken pieces to the bag and toss to coat the chicken in the spiced flour.
Heat the oil in a large lidded pan, then thoroughly brown the chicken and set aside.
Sauté the carrots and ginger then add the chilli, cumin seed and thyme. Cook for 2 minutes.
Add the garlic, tomatoes, lemon juice and zest, brown sugar, currants, chick peas and stock.
Stir well then return the chicken to the pan.
Cover the pan, bring to the boil and simmer for 20 minutes.
Uncover the pan and simmer for a further 15 minutes.
Serve on a bed of couscous.