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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Forgot I had this recipe. Jim reminded me how much I love Mediterranean foods. So easy and refreshing. Love it over rice. Ingredients:
2 lbs.+ boneless skinless chicken thigh |
salt and pepper |
flour, for dusting |
olive oil-extra virgin and be generous |
1 leek, white part only, finely sliced |
2 garlic clove, crushed |
1 tablespoon fresh ginger, grated |
2 red onion, peeled and quartered |
1/2 teaspoon saffron threads |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
2 cups chicken stock |
1 tomato, seeded and diced |
1 tablespoon dates, seeded and diced |
1 lemon juice |
Directions:
1. Dust chicken fillets in seasoned flour to coat.Heat olive oil in stew pot and brown chicken in batches, set aside. Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender! Squeeze in the lemon juice. Serve with any pilaf and plenty of yogurt.
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