SPICY CHICKEN ZIGNI CURRY
SERVES 4 PREP 15 MINUTES COOK 1 HOUR 5 MINUTES
ZIGNI IS A TRADITIONAL EAST AFRICAN DISH USUALLY SLOW-COOKED WITH BEEF, BUT MADE HERE WITH CHICKEN TO MAKE IT SPEEDY. THE BERBERE SPICE BLEND IS ALSO A GREAT RUB FOR BARBECUES.
1 tablespoon vegetable oil 1kg skinless chicken thigh fillets, chopped 1 white onion, chopped 3 garlic cloves, crushed 2 sebago potatoes, peeled, chopped 410g can tomato purée 400g can chopped tomatoes with paste 2 chicken stock cubes 1½ tablespoons red wine vinegar 4 hard-boiled eggs, halved Steamed rice and coriander leaves, to serve Berbere 1 tablespoon sweet paprika 1 teaspoon mixed spice 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon ground cloves ½ teaspoon ground cardamom ¼ teaspoon cayenne pepper
1 Heat ½ the oil in a large, deep frying pan over medium-high heat. Cook chicken, in 2 batches, stirring occasionally, for 6 minutes or until golden. Transfer to a heatproof plate. 2 Meanwhile, make Berbere Combine all ingredients in a small bowl. 3 Heat remaining oil in the same pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and berbere. Cook, stirring, for 1 minute or until fragrant. Add potato, tomato purée, chopped tomatoes, stock cubes and vinegar. Bring to a simmer. Season with salt and pepper. Return chicken to pan. Cook, covered, stirring occasionally, for 40 minutes or until chicken is tender. 4 Stir in eggs. Cook for 5 minutes or until heated through. Serve curry with rice, sprinkled with coriander. NUTRITION: (per serve) 3306kj; 23g fat; 5.8g sat fat; 62g protein; 77.4g carbs; 7.3g fibre; 412mg chol; 696mg sodium.