Syrian chicken with ginger, lemon and honey

SERVES 4 2tbsp olive oil

1 large brown onion,

finely chopped

1½tsp salt

2 garlic cloves, crushed

1 x 7cm piece ginger, cut into

thin matchsticks

1½tsp ground cumin,

toasted

½tsp cumin seeds, toasted 1tsp ground cinnamon

½tsp ground turmeric

½tsp chilli flakes

300g canned chopped

tomatoes 800g boneless, skinless chicken thigh fillets, trimmed and cut into bite-sized pieces 1 large thyme sprig, leaves

stripped

300ml chicken stock

3tbsp currants

Generous pinch of saffron

threads

Zest and juice of 1 large lemon 1½tbsp honey

2tbsp chopped coriander

leaves

1 Heat the olive oil over a medium to low heat in a large, heavy-based saucepan and cook the onion with 1tsp salt, stirring occasionally, until it’s soft and sweet. This should take 10-15min. Add the crushed garlic and ginger matchsticks and cook for a further 2min.

2 Stir the ground cumin, cumin seeds, cinnamon, turmeric and chilli flakes through the onion mixture, add the tomatoes and cook for about 10-15min until slightly reduced and pulpy.

3 Season the chicken with the remaining salt and add to the pan with the thyme leaves, stirring through to coat in the spice and tomato mixture.

4 Pour the stock over the chicken, cover with a slightly ajar lid, turn the heat down to low and simmer for 20min, stirring every so often. Scatter in the currants and stir the saffron into the hot sauce. Continue to simmer for another 5min or until the chicken is cooked through.

5 When the chicken is done, add the lemon zest and juice, honey and chopped coriander. Taste for seasoning. Serve with couscous and dark leafy greens.