Ingredients
Gluten-free, Dairy-free option, Nut-free 
15 minutes preparation time + 40 minutes cooking time 
6 - 3 tablespoons extra virgin olive oil
- 1 large red onion, finely diced
- 5 cloves garlic, finely grated or crushed
- 1 (2-inch) knob fresh ginger, finely grated (about 1 1/2 tablespoons once grated)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon smokey paprika
- Pinch of Aleppo pepper flakes, or chili flakes, to taste
- Freshly cracked black pepper
- 1 kilogram skinless, boneless chicken thighs, diced into roughly 1-2 inch chunks
- 790 grams large tin crushed tomatoes (often called ‘tomato polpa’) (or 2 x 400g cans is also fine)
- 150ml chicken or vegetable stock
- 2 tablespoons honey
- 1/2 cup currants
- Zest of 1 lemon
- 2 handfuls fresh coriander leaves, roughly chopped (optionally reserve a few for garnish)
- Sea salt to taste
To serve
- Steamed jasmine or brown rice
- Thick unsweetened Greek yoghurt or coconut yoghurt (for a dairy-free option)
Method
- Place a large deep saucepan over medium heat and add the olive oil.
- Add the red onion, garlic, ginger, thyme leaves, ground turmeric, cinnamon, cumin, smoked paprika, and Aleppo pepper flakes.
- Sauté for a few minutes until the onion is soft and the spices are fragrant.
- Add the diced chicken and a generous pinch of salt. Stir until the chicken is well-coated with the spice mixture.
- Increase the heat to high and sauté the chicken for about 5 minutes.
- Add the crushed tomatoes, stock, honey, and currants. Stir to combine.
- Turn down the heat and allow the mixture to simmer for about 25 minutes.
- Taste and adjust the seasoning with salt and freshly cracked black pepper as needed.
- Add and stir in the lemon zest and chopped coriander.
- Serve the chicken over steamed jasmine or brown rice, topped with a dollop of thick unsweetened Greek yoghurt.
- Optionally, garnish with extra coriander leaves, freshly cracked black pepper, and a drizzle of extra virgin olive oil.
NOTES
- Leftovers can be stored in the fridge for up to 3 days and freezes well for up to 3 months.
- For a dairy-free option, use coconut yoghurt instead of Greek yoghurt.
- Feel free to adjust the amount of spice according to your taste. If you like more heat, increase the amount of Aleppo pepper flakes or chili flakes.
- If you don’t have currants, you can substitute with raisins or chopped dates for a similar sweet touch.
- This dish pairs well with a variety of sides beyond rice. You could also serve it with couscous, quinoa, or a simple green salad.
- Like many stews and braises, this dish can taste even better the next day as the flavours have more time to meld. Consider making it a day ahead if you have the time or want to have dinner ready to go the following day. It's a great one for meal prep.
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