So named because these little suckers were eye wateringly good. Do you ever get bored of making the same stuff over and over again? Me too, that’s why I changed up the ingredients, which basically means I chucked in a load of stuff and hoped for the best. Lucky for me this chicken was banging. It’s not quite a curry and not quite a tagine… it’s in-between (I really don’t know what’s going on with my words today 🙂 ). Have a go, see what you think!
- olive oil for cooking
- 6 chicken thighs on the bone
- 2 medium onions, diced
- 1 thumb ginger, peeled and chopped into tiny french fries
- 2 cloves garlic, peeled and crushed
- 1 tin chopped tomatoes
- 1 large stick cinnamon
- 1 tsp cumin seeds
- 1/2 tsp ground cumin
- salt to taste (I used 1 1/4 tsp)
- 2 tsp ground coriander
- 3/4 tsp sumak
- 1/2 tsp paprika
- juice and zest of 1 lemon
- 1 cup yoghurt
- red chilli flakes to taste (I used 1 hpd tsp)
- 10-15 sprigs of fresh parsley, chopped
- 4-5 sprigs fresh coriander, chopped
- Heat a little oil in a pan (I used a tagine but a normal pan will do).
- Stir in onions, cinnamon stick and lemon zest and allow onions to brown and soften gently on a low heat for 4-5 minutes.
- Add cumin seeds, garlic and half the ginger, cook on medium heat for 30 seconds.
- Place chicken thighs in the browned onions. Cook chicken until sealed on the outside.
- Stir in chopped tomatoes, ground cumin, ground coriander, paprika, sumak, salt, yoghurt and chilli flakes, Cook on a high heat until combined fully and chicken is fully coated.
- Reduce heat to low, cover and simmer for 35-40 minutes or until chicken is fully cooked.
- Stir in fresh coriander, parsley, remaining ginger and the lemon juice. Serve hot, with a nice pilau rice or quinoa (my favourite).
Stirring in the fresh ginger at the end gives a lovely crunch in the sauce and a really good burst of flavour. If you're not a fan of ginger then you can add it all in at step 3 so it cooks and softens in the sauce.