Easy Middle-Eastern Baked Chicken
600g boneless, skinless chicken breasts, cut into cubes
1 cup chopped canned tomatoes
2 cloves garlic, finely grated
1 tbsp grated fresh ginger
2 tbsp chopped fresh coriander leaves
1/2 tsp turmeric powder
3/4 tsp sweet paprika
2 tsp ground cumin
3/4 tsp sumac
1/4 tsp ground green cardamom
1 tsp ras-el-hanout
1 tbsp olive oil
salt and sugar, to taste
Combine the chicken pieces and all the other ingredients.
Place them in a heatproof dish and bake in a 180C oven for about 30 - 40 minutes.
Serve hot with bulgur and a sprinkling of fresh coriander
and pomegranate seeds
1 cup bulgur wheat
2 cups chicken stock
a little salt (optional)
Rinse bulgur thoroughly in cold water
In a large saucepan, bring the stock to boil.
Add the bulgur wheat.
Stir, cover with lid and reduce the heat to low.
Simmer for about 15 minutes until all the water has been absorbed.
Remove from heat and let it stand for about 10 minutes before serving.