Ingredients

• 1 whole chicken broken down into eight pieces
• 1 large brown onion
• 1 bunch fresh coriander (cilantro)
• 2 garlic cloves
• 1 tbs ginger powder
• 1 tsp turmeric powder
• 1 tsp cumin
• 2 cinnamon sticks
• 1 pinch saffron threads
• 1/4 cup - 50g butter
• 1 tbsp (plain) all purpose flour
• 2 cups chicken stock
• 2 tbs olive oil

Steps

• Step 1

  In a mixing bowl, add the ginger, turmeric, cumin, salt and pepper. Mix well, then completely coat all the chicken pieces in the spice mix. Set aside.

• Step 2

  To a Dutch oven or tagine, drizzle olive oil and brown the chicken pieces. Only cook 3 or 4 at a time. Once chicken has browned, set aside.

• Step 3

  To the same pot, melt the butter, add the chopped onion and chopped or minced garlic. Cook without colour (sweat). Add the flour and cook 30 seconds. Deglaze with chicken stock, add the cinnamon sticks and pinch of saffron. Season with a little salt and Mix well.

• Step 4

  Place the chicken pieces skin side up on top of the onion mixture. Cover with a lid and bake for 60 minutes at 350°F – 180°C. After 30 minutes, remove lid and continue baking for the remaining 30 minutes.

• Step 5

  Once cooked, remove chicken pieces and place on warm plate. Add the chopped coriander to the sauce keeping a little aside for garnish. Mix sauce well and taste again for seasoning. Serve chicken on warm plates, add sauce around it and top with chopped coriander on top.

Little Tips

Serve with rice pilaf or couscous.