You may also like
Ingredients
- 1.4 kg (3 lb 2 oz) chicken
- 1 handful coriander (cilantro) leaves with roots
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 2 red onions, thinly sliced
- 1 large red capsicum (pepper), cut into squares
- 1 teaspoon ground ginger
- 1 teaspoon chilli powder
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 60 g (2 1/4 oz/1/2 cup) raisins
- 90 g (3 1/4 oz/1/2 cup) black olives
- 1 teaspoon finely grated lemon zest
Method
1. Trim the chicken of excess fat and sinew. Cut the chicken into 12 serving pieces. Finely chop the coriander roots, reserving the leaves.
2. Heat the oil in a large heavy-based frying pan. Add the garlic, onion, capsicum, ginger, chilli powder, caraway seeds, turmeric, coriander, cumin and coriander roots. Cook over medium heat for 10 minutes.
3. Add the chicken pieces and stir until combined. Add 375 ml (13 fl oz/1 1/2 cups) water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until the chicken is tender and cooked through.
4. Add the raisins, black olives and lemon zest and simmer for a further 5 minutes. Serve with bread and green vegetables. May be served sprinkled with the reserved coriander leaves.
