(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)Ingredients (serves 4)
Method
- Soak the currants in half the orange juice for at least 1 hour.
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- 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.
- Cook until the onions are soft and start to brown.
- 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.
- Cook uncovered for about 40 minutes.
- Discard the mint and cinnamon sticks. Garnish with fresh chopped coriander.
- Serve on a bed of rice or steamed couscous.