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Syrian Chicken with Saffron and Ginger

Print Recipe
Course Main Dish
Cuisine Middle Eastern, Syrian
Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 large brown onion , diced
  • 2 tbsp ginger , finely grated
  • 3 cloves garlic , crushed
  • 2 tbsp fresh thyme leaves
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp smoked paprika , or sweet paprika
  • 1/2 tsp saffron
  • 1/2 tsp chilli flakes , optional
  • 1 kg organic chicken thighs , diced into 2cm pieces
  • 400 grams tinned tomatoes
  • 1 cup chicken bone broth
  • 1 tbsp honey , or maple syrup or monkfruit
  • 1 lemon , juiced
  • 1/2 cup coriander leaves , chopped
  • 1/2 cup mint leaves , chopped
  • 1/2 cup Greek yoghurt

Instructions
 

  • Heat the olive oil in a large casserole dish over a low heat. Add the onion and a pinch of salt. Cook gently until very soft, about 10 minutes, and in the meantime prepare all the other ingredients.
  • Stir in the ginger, garlic, thyme and all of the spices.
  • Add the chicken and 1 teaspoon each of salt and pepper. Stir over a medium heat until the chicken is coated in the spice mixture.
  • Add the tomatoes, bone broth, honey and lemon juice. Simmer the casserole for 30 minutes. Taste for salt and pepper, then stir through the coriander and mint leaves.
  • Serve with your choice of rice, cous cous or cauliflower rice and a green salad. Top each bowl with a spoon of yoghurt and a few sprigs of herbs.

Notes

  • An optional idea would be to add a tin of rinsed chickpeas.
  • Leave out the chilli flakes if you do not like spicy food.
  • Use coconut yoghurt instead of Greek yoghurt if you are dairy intolerant.
  • Add a couple of tablespoons of currants to increase sweetness.
Keyword bone broth, casserole, chicken, organic chicken, recipe, Syrian chicken