Categories: March

Ingredients

• 4 skinless chicken breasts, diced
• 3 tbsp flour, seasoned with salt and pepper
• 4 tbsp olive oil
• 2 onions, sliced
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 75g sultanas
• 300ml chicken stock, hot
• 50g pine nuts, toasted
• small handful chopped fresh coriander or parsley
• juice of 1 lemon, plus wedges to serve

Directions

1. Toss the chicken in the seasoned flour. Heat half the oil in a large frying pan over a high heat. When hot, add half the chicken and brown all over. Remove with a slotted spoon and set aside. Repeat with remaining chicken.

2. Add the remaining oil to the pan and reduce the heat slightly. Add the onions and cook, stirring, for 10 minutes until golden. Return the chicken to the pan, add the spices and stir for 1 minute. Add the sultanas and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes, until thickened. Stir in the pine nuts, coriander or parsley and lemon juice and season to taste. Serve with couscous, yogurt, warm flatbreads and lemon wedges.

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