Ingredients
- 2 large onions chopped
- 4 tbsps sunflower oil
- 1 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 2 free range chickens cut into quarters
- salt and pepper
- 1/2 tsp saffron
- juice of ½- 1 lemon
- 8 oz blanched almonds
- 1 tbsp rosewater
- 4-5 tbsps honey
- 4-5 tbsps honey
Servings:
Instructions
- Cook the onions with the oil in a large saucepan until they soften. Stir in the ginger and ciinamon and add the chicken pieces
- Cover with water and add the salt, pepper, saffron and lemon juice. Simmer, covered , for 30 minutes, stirring occasionally.
- Lift out the chicken pieces. Remove skin and arrange in a large, shallow baking dish. Pour over the sauce.
- Grind the almonds fairly coarsely in a food processer and mix with the rosewater and honey. Spread this paste over the chicken pieces. Bake in a 180 C oven for about 45 minutes. Serve hot.
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