Categories: Meals

Ingredients

• 2 tbsp olive oil
• 2 lb chicken breasts, bone-in
• Chicken Spices:
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp salt
• Black pepper
• Sauce:
• 1 1/2 tbsp fresh ginger, finely chopped
• 3 garlic cloves, minced
• 1 onion, halved and thinly sliced
• 2 birds eye chillis, finely chopped
• 1/4 cup (combined) mint and coriander leaves, chopped
• 2 tbsp lemon juice
• 14 oz can crushed tomato
• 1 cup chicken broth
• 1/8 tsp saffron powder
• 1/ tsp cumin powder
• 3 thyme sprigs or 1 tsp dried
• To serve:
• 8 oz giant couscous
• Yogurt

Directions

1. Preheat oven to 350.

2. Place chicken in a large bowl. Sprinkle with chicken spices and use your hands to coat the chicken.

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

4. 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.

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

6. Add canned tomato, chicken broth, saffron, cumin and thyme. Bring to simmer, then turn the stove off. Nestle the chicken into the tomato broth, then cover with foil and place into the oven. Bake for 25-35 minutes.

7. Meanwhile, cook the giant couscous according to packet instructions.

8. When the chicken is dark golden brown and cooked, remove from oven. Stir through lemon juice and half the mint and coriander. Then sprinkle over remaining mint and coriander.

9. Serve on couscous with a dollop of yogurt.

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