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Cinnamon and saffron chicken
Cinnamon and saffron chicken
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Succulent chicken in a flavorful tomato sauce.
Ingredients:
  • Pinch of saffron threads
  • 20.00 gm boiling water
  • 1kg ripe tomatoes
  • 3 brown onions, halved, thinly sliced
  • 2-3 long fresh red chillies, deseeded, halved lengthways
  • 3 garlic cloves, thinly sliced
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 2 x 7cm cinnamon sticks, broken
  • 5.00 gm ground cumin
  • 60ml (1/4 cup) salt reduced chicken style liquid stock
  • 1.8kg whole chicken, cut into 10 pieces
  • 12.00 gm sesame seeds
  • 40.00 ml blanched almonds, finely chopped
  • 300g green beans, steamed
Instructions:
  • Add the saffron to a heatproof bowl and pour the water over it. Use a small sharp knife to make a shallow cross at the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Let it sit for 5 minutes. Using a slotted spoon, transfer the tomatoes to a plate to cool. Peel off the skin with your fingers and discard it. Coarsely chop the tomato flesh.
  • In a heavy-based saucepan over medium-low heat, heat half of the oil. Sauté the onion for 15 minutes until very soft, stirring occasionally. Add chilli, garlic, ginger, cinnamon, and cumin. Cook for 2 minutes until fragrant, stirring continuously.
  • Pour in the saffron mixture, tomato, and stock into the pan. Turn the heat to high and bring the mixture to a boil. Then, lower the heat to medium and simmer for 10 minutes, stirring occasionally.
  • Heat the rest of the oil in a spacious non-stick pan over medium-high heat. Sear the chicken, turning occasionally, for 4 minutes until it turns golden brown.
  • Combine the chicken with the tomato mixture and simmer, partially covered, for 20 minutes. Continue cooking uncovered until the chicken is tender, about 20 minutes longer.
  • Transfer the chicken to a large heatproof dish using tongs and cover with foil to keep warm. Increase heat to medium-high and simmer for 15 minutes or until the sauce reduces by half. Then, return the chicken to the pan and coat evenly.
  • 1. Toast sesame seeds in a small frying pan over medium-high heat, stirring constantly, for 5 minutes until golden brown. Transfer to a heatproof bowl. 2. Place the chicken mixture in a large serving dish and garnish with the toasted sesame seeds and almonds. 3. Serve alongside the beans.

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