Syrian Chicken
Syria inspired syrian chicken featuring chicken breast. A world classic for one.
Ingredients
- 1 chicken breast
- 1 clove garlic
- ¼ tspn ground cumin
- 1 tspn dried thyme
- ¼ tspn cinnamon
- 1 tbspn lemon juice
- ¼ tspn turmeric
- 1 preserved lemon
- ¼ tspn salt
- 2 tspn honey
- freshly ground black pepper to taste
- 50 gm dried apricots (apxrox 8)
- 2 tspn flour
- 50 gm dried figs (approx 2)
- 1 tbspn olive oil
- 100 ml chicken stock
- 50 gm onion (prepared weight)
- 100 ml dry cider (see notes)
- 2 tspn ginger
Method
- 1
Cut chicken breast into 2 or 3 pieces and dry with a kitchen towel (see pic).
- 2
In a bowl mix together the cumin, cinnamon, turmeric, salt, pepper and flour, then thoroughly coat the chicken pieces with the spice/flour mixture.
- 3
Slice the onion.
- 4
Grate the ginger.
- 5
Crush the garlic.
- 6
Chop the preserved lemon and discard the pips.
- 7
Chop the apricots.
- 8
Remove the stalks and chop the figs.
- 9
Heat the oil in a wok or large pan and add the chicken, frying for about to brown on both sides, then remove onto kitchen paper and reserve.
- 10
Add the onion, ginger, garlic and thyme to the pan and fry, stirring regularly, for .
- 11
Add the reserved chicken, apricot, figs, preserved lemon, honey, chicken stock, lemon juice, and cider and simmer, stirring regularly, for , adding more cider and/or stock to prevent drying and to maintain the desired sauce consistency until the chicken is fully cooked. The chicken will be cooked when it is white throughout when cut at its thickest part..
- 12
Serve with rice (see notes).