MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Syria's Chicken
Categories: Poultry, Herbs, Sauces, Pasta, Chilies
Yield: 4 servings

2 tb Olive oil
2 lb (1 kg) chicken thighs: bone
- in, skin on
1 ts Cumin powder
1 ts Cinnamon powder
1 ts Salt
Black pepper

MMMMM---------------------------SAUCE--------------------------------
1 1/2 tb Fresh ginger; fine chopped
3 cl Garlic; minced
1 md Onion; halved, fine sliced
2 Birds eye chilies; fine
- chopped (more to taste)
1/4 c Mint & coriander leaves;
- rough chopped
2 tb Lemon juice
14 oz (400 g) can crushed
- tomatoes
1 c Chicken stock/broth
1/8 ts Saffron powder
1/2 ts Cumin powder
3 Sprigs of thyme
+=OR=+
1 ts Dried thyme leaves
1/4 c Dried currants or sultanas

MMMMM--------------------------TO SERVE-------------------------------
8 oz (250 g) giant couscous
Yoghurt

Set oven @ 180ºC/350ºF.

Place chicken on a plate or in a large bowl. Sprinkle
with Chicken Spices and use your hands to coat the
chicken.

Heat olive oil in a large, oven proof fry pan over high
heat.

Add chicken, skin side down, and sear until the skin is
nicely browned. Turn chicken over and cook the other
side until browned. Remove chicken from pan. Drain pan
of excess oil.

Add onion, garlic, ginger and chilies into the pan.
Saute for 2 minutes until the onion is translucent and
starting to brown.

Add canned tomato, chicken stock/broth, saffron powder,
cumin powder and thyme. Bring to simmer, then turn the
stove off. Nestle the chicken into the tomato broth,
then cover with foil (or lid) and place into the oven.
Bake for 25 to 35 minutes.

Meanwhile, cook the Giant Couscous according to packet

instructions. Usually it just needs to be boiled in
salted water for around 4 minutes, then drain it.

When the chicken is dark golden brown and cooked, remove
from oven. Stir through dried currents (if using), lemon
juice and half the mint and coriander. Then sprinkle
over remaining mint and coriander.

Serve on Giant Couscous with a dollop of yoghurt.

RECIPE FROM: https://www.recipetineats.com

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