Coriander Chicken with Cinnamon and Citrus

Ingredients (serves 4)

(55 g) 2 oz dried currants

(200 ml) 7fl. Oz unsweetened orange juice

1 tablespoon olive oil

8 large chicken thighs, skinned

1 large onion, sliced

4 whole garlic cloves, peeled

1 teaspoon coriander seeds, freshly crushed

2 medium red chillies, de-seeded and finely chopped

2 cinnamon sticks

(55 g) 2 oz whole blanched almonds, chopped

2 large oranges, peeled and roughly chopped

2 large limes for garnish

(300 ml) ½ pint chicken stock

A handful of fresh coriander (save some for garnish)


  1. Soak the currants in half the orange juice for at least 1 hour.
  2. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  3. Heat the olive oil in a shallow non-stick casserole dish and sauté the chicken for 2 minutes. Add the onions, garlic, and coriander seeds.
  4. Cook until the onions are soft and start to brown.
  5. Add the chillies, cinnamon sticks, almonds, currants, the remaining orange juice, chopped oranges, chicken, stock and mint. Bring to the boil, then transfer the casserole to the oven.
  6. Cook uncovered for about 40 minutes.
  7. Discard the mint and cinnamon sticks. Garnish with fresh chopped coriander.
  8. Serve on a bed of rice or steamed couscous.