Lifestyle
Chicken with tomato, honey and almond
PHOTOGRAPHS CON POULOS FOOD & FOOD STYLING ANNA LAST
olive oil for frying
1 onion, peeled and finely diced
1 clove garlic, peeled and finely chopped
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon ground cumin
pinch saffron threads
400g can diced tomatoes
6 chicken breasts, or a mix of chicken pieces
½ teaspoon rosewater*, optional
1 tablespoon honey
¼ cup flaked almonds, toasted
coriander sprigs to serve
Heat a little olive oil in a large frypan over a medium heat and cook onion until it is soft. Add garlic and spices and cook, stirring, for 1 minute until fragrant. Add tomato and stir until it breaks down. Place chicken on top, then pour 600ml water over, season with sea salt and ground black pepper and increase heat to high. Cook for 5 minutes, then reduce to a simmer. Cover frypan and cook for a further 15–20 minutes until chicken is just cooked through. Transfer chicken to a serving platter and keep warm. Increase frypan heat to high and cook tomato sauce until it reduces and has a thick consistency. Stir in rosewater and honey, then spoon sauce over chicken. Sprinkle almonds and coriander over and serve immediately. Serves 6.
*Available from Middle Eastern food stores.
1 onion, peeled and finely diced
1 clove garlic, peeled and finely chopped
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon ground cumin
pinch saffron threads
400g can diced tomatoes
6 chicken breasts, or a mix of chicken pieces
½ teaspoon rosewater*, optional
1 tablespoon honey
¼ cup flaked almonds, toasted
coriander sprigs to serve
Heat a little olive oil in a large frypan over a medium heat and cook onion until it is soft. Add garlic and spices and cook, stirring, for 1 minute until fragrant. Add tomato and stir until it breaks down. Place chicken on top, then pour 600ml water over, season with sea salt and ground black pepper and increase heat to high. Cook for 5 minutes, then reduce to a simmer. Cover frypan and cook for a further 15–20 minutes until chicken is just cooked through. Transfer chicken to a serving platter and keep warm. Increase frypan heat to high and cook tomato sauce until it reduces and has a thick consistency. Stir in rosewater and honey, then spoon sauce over chicken. Sprinkle almonds and coriander over and serve immediately. Serves 6.
*Available from Middle Eastern food stores.
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1 Comments
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1.
margaretstonehouse
- Jul 02 02:53pm
Until chicken is JUST cooked through? Let it sit on a serving platter and keep WARM? Excuse me?!? Keeping campylobacter in mind, how about "make sure chicken is cooked THOROUGHLY, then transfer to a covered dish in the oven to keep HOT" . Thank you.
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