SPICY GARLIC CHICKEN WITH SPINACH AND OLIVES
The spinach, olives and raisins make for a delicious combination.
6 chicken quarters (thighs and legs), fat and skin removed salt and pepper 15 ml (1 T) oil 2 red onions, sliced in rings 4-6 garlic cloves, crushed 1 bunch fresh coriander, chopped (stems included) 2 ml (½ t) each ground ginger, chilli and turmeric 7 ml (1½ t) each ground coriander and cumin 375 ml (1½ c) chicken stock 200 g spinach, finely chopped 125 ml (½ c) raisins 125 ml (½ c) green olives, pitted juice and finely grated zest of 1 lemon low-GI basmati rice to serve
1 Season the chicken with salt and pepper and set aside for 10 minutes. 2 Heat the oil and stir-fry the onions and garlic with the fresh coriander until soft. Add the ground spices and mix well. 3 Add the chicken and stir to cover well with the spices. Stir-fry for 1-2 minutes. 4 Pour over the chicken stock, add the spinach and raisins, cover and simmer for 30-45 minutes until the chicken is cooked and tender. 5 Add the olives, lemon juice and zest and simmer for another 5 minutes. 6 Serve with basmati rice.
Preparation time: 15 minutes Standing time: 10 minutes Cooking time: 40-55 minutes