Saffron Chicken


2 teaspoons sea salt

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon freshly cracked black pepper

1 teaspoon ground turmeric

1.4 – 1.6kg free range chicken cut into 8 pieces

100 ml olive oil

2 brown onions thickly sliced

100gr fresh ginger peeled and cut into matchsticks

5 cloves of garlic, peeled and crushed with the back of a knife

2 small red chillies split

2 tomatoes coarsely chopped

2 pinches saffron threads

Half a teaspoon cumin seeds

5 sprigs of thyme

1 lemon juiced and zest finely grated

2 tablespoons honey

100gr currants

2 tablespoons vegetable stock powder

Half a bunch coriander, leaves only

1 tin cannellini beans


1. Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add chicken pieces and shake to coat.

2. Heat oil in a heavy based pan over high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onions, ginger, garlic and chillies to pan and cook for 3 minutes, adding a little more oil if necessary. Add tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.

3. Return chicken to pan and add lemon juice and zest, cannellini beans, honey, currants, stock powder and enough water to just cover the chicken. Cover with a lid and simmer over medium heat for 10 minutes.

4. Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Stir in coriander.