photo by Tea Jenny
- Ready In:
- 1hr 5mins
- 6 chicken breast fillets, skinless
- 1 onion, diced
- 4 garlic cloves, grated
- 1 1⁄2 tablespoons fresh ginger, grated
- 1 teaspoon cinnamon, ground
- 1 teaspoon coriander seeds or 1 teaspoon ground coriander
- 2 teaspoons cumin seeds or 2 teaspoons ground cumin
- 2 (400 g) cans chopped tomatoes
- 1 tablespoon tomato puree
- 2 tablespoons honey
- 1 tablespoon oil, for frying
- Heat a large heavy based pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured.
- If using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. If not just add your spices all together, and cook for 2-3 minutes.
- Add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat.
- Add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut.
- Season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.
Questions & Replies
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Hi there FF, we had this for dinner last night when I got in from work. I made it early in the day and just warmed in up, I think it's good to do that as the flavours get stronger. It has a very nice taste, I didn't have a tin of tomatoes would you believe it!!! I always have them but not today, but I did have a carton of tomatoe juice so I used that and a wee bit more puree, and it turned out great. The honey makes a big difference to the end dish it takes the sharpness from the tomatoes. We had this with rice and it was lovely. Thank you for posting. Oh also I think this would make a great OAMC dish.
I'm always looking for new and interesting recipes for chicken breasts. I was intrigued by this one because of the spice mixture, and it comes together beautifully and the sauce is wonderful over couscous. I pounded by chicken breasts to 1/4" thickness, sprinkled with salt and pepper, then browned on both sides with a little olive oil. I then removed them and sauteed the onions and garlic and followed the recipe from there. Very good, thanks for sharing!
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