The combination of fruit, beans and saffron makes this so delicious. This dish improves if left in the fridge for a few days for the flavours to mingle and mellow, so leftovers are a bonus! For the one in the photo I just threw in the vegetables that I had in the fridge. They are not the same as in the "ideal" ingredients list below. The white cabbage probably wasn't the best idea :s
Ingredients
Chicken pieces
juice of a lemon
tablespoon of olive oil
3 onions
red & yellow peppers
1 pinch saffron
2 tsp ground cumin
2 tsp ground corriander
nugget of ginger
3-4 cloves garlic
1 tin of butter beans
1 tin of tomatoes
1 tin of chickpeas
other vegetables you care to throw in!
handful dried apricots
Method
Chop chicken and cover with lemon juice and olive oil to soak for as long as possible in advance. Chop & gently fry onions till soft, then add chicken pieces and juices. Meanwhile cover saffron with 100ml boiling water and leave. Finely chop ginger and garlic and add these together with the dried spices. Cook through on lowish heat, then chop other vegetables, open tins and add the whole lot. Put in oven to cook for ca 1 hour on ca 175 degrees.
Ingredients
Chicken piecesjuice of a lemon
tablespoon of olive oil
3 onions
red & yellow peppers
1 pinch saffron
2 tsp ground cumin
2 tsp ground corriander
nugget of ginger
3-4 cloves garlic
1 tin of butter beans
1 tin of tomatoes
1 tin of chickpeas
other vegetables you care to throw in!
handful dried apricots
Method
Chop chicken and cover with lemon juice and olive oil to soak for as long as possible in advance. Chop & gently fry onions till soft, then add chicken pieces and juices. Meanwhile cover saffron with 100ml boiling water and leave. Finely chop ginger and garlic and add these together with the dried spices. Cook through on lowish heat, then chop other vegetables, open tins and add the whole lot. Put in oven to cook for ca 1 hour on ca 175 degrees.
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