YOU Gluten Free - - Easy Meals -

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

6 por­tions

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