Ingredients:
2 Chicken fillets
Salt & pepper
Plain flour for dusting
Olive oil & butter
1 Leek, finely sliced
1 garlic clove, crushed
1 dessert spoon fresh ginger, grated
1 red onion
½ teaspoon cinnamon
250ml stock, chicken or veg
1 large tomato, diced
½ lemon, juiced or 1 dessert spoon
1 tablespoon dates, stoned and chopped
Optional few saffron threads
How To:
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Dust chicken fillets in flour seasoned with salt and pepper
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Heat oil and knob of butter in nice big saucepan or stewpot and brown chicken gently, set aside
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Add more oil and gently fry leek, garlic, ginger and onions until softened (5-8 mins)
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Add cinnamon, saffron and stock, cover pot and simmer for 20mins
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Return chicken to pot with tomato and dates and simmer for 30-40 mins till chicken tender, stirring occasionally
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Add lemon juice
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Serve with rice and yogurt
Serves 2