Tunisian Chicken

Orange juice forms part of this rich spicy sauce. Serve hot with couscous or rice.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  red onion, finely sliced
• 4  boneless skinless chicken breasts, cut into strips
• 2  garlic cloves, chopped
• 1  teaspoon  coriander seed
• 1  teaspoon ground cumin
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon cayenne pepper
• 6  cardamom pods, crushed with seeds removed
• 1 1⁄4 cups chicken broth
• 2  tablespoons all-purpose flour
• 1  teaspoon dried oregano
• 1 (14 ounce)  can chopped tomatoes
• 2  pieces  orange peel
• 2⁄3 cup  orange juice
•  salt & freshly ground black pepper

Directions

1. Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
2. Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
3. Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
4. Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
5. Cover and simmer gently for 20 minutes.
6. Season to taste and serve.