Ingredients
1 kg boneless skinless chicken thigh
salt and pepper
plain flour, for dusting
olive oil
1 leek, white part only, finely sliced
2 garlic clove, crushed
1 tablespoon fresh ginger, grated
2 red onion, peeled and quartered
1/2 teaspoon saffron threads
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 ml chicken stock
1 tomato, seeded and diced
1 tablespoon dates, seeded and diced
1 lemon juice
Directions
Dust chicken fillets in seasoned flour to coat.Heat olive oil in stew pot and brown chicken in batches, set aside.Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!Squeeze in the lemon juice.Serve with any pilaf and plenty of yogurt.
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