OFM editor Allan Jenkins joins film-maker Howard Sooley on a fishing boat pilgrimage to the Lagavulin distillery on the Hebridean island of Islay The pla...
Wednesday, 14 January 2009
This delicious and simple recipe comes from the Blog of our dear departed friend Pistachio. She has gone from us but her Blog still remains. There are some wonderful recipes so it is well worth having a wander round.
I have not made very much in the way of middle eastern dishes and am still trying to sort out the lovely aromatic spices used. I need also to master the art of flavouring couscous. This is a very tasty dish. I used chicken thighs as that is what I had. I cooked them first and then added the sauce ingredients to the juices in the pan. I also added some peppadew peppers which added a little warmth without taking away from the flavours. I always have a jar of these in the fridge as I just love them. Really nice on a salad too.
500g/Approx 1lb chicken fillet, cut into 2cm dice
4 tbsp (Aus. 20ml) flour, seasoned with salt and pepper
60ml olive oil
2 onions, sliced
2 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp sumac
4 tbsp sultanas
250ml chicken stock
50g/2oz toasted pine nuts
4 tbsp chopped fresh coriander
Juice of 1 lemon, plus wedges to serve
Serve with couscous, greek yoghurt and Lebanese bread.
Toss the chicken in the seasoned flour.
Heat 40ml of the olive oil in a large frying pan over a high heat until hot, then cook the chicken in batches until golden and set aside.
Heat the remaining oil in the pan.
Add the onions, reduce the heat to medium and cook for 10 minutes, stirring, until golden and softened.
Return the chicken to the pan and add the spices, sultanas and stock.
Reduce the heat to low and cook for 5 minutes until heated through and thickened slightly.
Stir in the pine nuts, coriander and lemon juice.
Serve with couscous, yoghurt, bread and lemon.