A recipe from the Good Food collection.
2 cloves garlic, chopped
1 teaspoon ground ginger
¼ teaspoon saffron threads or powder
1 teaspoon hot paprika
½ teaspoon ground cumin
1 kg chicken pieces
1 tablespoon oil
1 large onion, chopped
¼ cup (7 g) fresh coriander leaves, finely chopped
2 cups (500 ml) chicken stock or water
250 g pitted prunes
1 tablespoon honey
1 teaspoon grated orange rind
1 cinnamon stick
1. Combine the garlic, ginger, saffron, paprika, cumin and ½ teaspoon black pepper in a bowl. Toss the chicken pieces in the spices, then cover and refrigerate for 2 hours.
2. Heat the oil in a 2.5 litre flameproof casserole and lightly brown the chicken in batches.
3. Add the onion and coriander. Mix well, then pour on enough stock or water to cover. Simmer, covered, over low heat for 1½ hours.
4. Add the prunes, honey, orange rind and cinnamon stick, then cook, uncovered, for 25 minutes, or until the sauce has reduced a little. Remove the cinnamon stick before serving on a bed of couscous, garnished with toasted slivered almonds.