Ingredients
1. Chicken breasts or legs - 1 kg
2. Cinnamon powder - 1/2 tsp
3. Turmeric powder - 1/2 tsp
4. Olive oil - 3 tbsp
5. Large onion - 1 (finely sliced)
6. Ginger past - 1 tsp
7. Chicken stock - 21/2 cups
8. Lemon - 2 (preserved wedges)
9. Pitted olives - 1/2 cup
10. Honey - 1 tbsp
11. Coriander - 4 tbsp (chopped)
12. Salt to taste13. Pepper to taste
Method:
Mix the cinnamon and turmeric in a bowl with a little salt and pepper and rub all over the chicken. Heat the oil in a large shallow frying pan and fry the chicken turning once or twice so that all the sides turn light golden brown in color. Transfer the chicken to an oven-proof dish. Add the sliced onion to the pan and fry for another 3 minutes. Stir in the ginger and the chicken stock and bring to a boil. Pour this over the chicken pieces. Cover with a lid and bake in an oven for 30 minutes. Remove the chicken from the oven and add the lemons, brown olives and honey. Bake uncovered for a further 30 minutes until the chicken is tender. Stir in the coriander and season to taste. Garnish with the coriander and serve.
