Syrian chicken with ginger, lemon and saffron. #KarenMartini.

A friend of mine whipped this up for dinner last week : it was delicious. Don’t be put off by all the ingredients:  it’s easy, just brown the chicken and virtually toss it all in and let it cook. NB: I always add in preserved lemon instead of fresh lemon, adds amazing flavour. Adulterated from Karen Martini

You need for 4 fashionistas or 32 models:

size 14 to 16 free-range chicken, cut into 8 pieces
100ml olive oil
2 brown onions, thickly sliced
100g fresh ginger, peeled and cut into matchsticks
5 cloves garlic, bruised with the back of a knife
2 small red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
1/2 tsp cumin seeds
5 sprigs thyme
1 lemon, juiced and zest finely grated
2 tabsp honey
100g currants
2 tbsp vegetable stock powder
1/2 bunch coriander leaves
2 tsp sea salt
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp freshly cracked black pepper
1 tsp ground turmeric
cooked couscous or rice, to serve
Optional: a can of chickpeas

• Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag.
• Add chicken pieces and shake to coat.
• Heat olive oil in a large heavy-based pan over high heat.
• Add chicken and brown on all sides. Remove from pan and set aside.
• Add onions, ginger, garlic and chillies to pan and cook for 3 minutes, adding a little more oil, if necessary.
• Add tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.
• Return chicken to pan and add lemon juice and zest, honey, currants, stock powder and enough water to just cover chicken.
• Cover with a lid and simmer over medium heat for 10 minutes.
• Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced.
• Stir in coriander.
• Serve with couscous or rice.
• Delicious !