I was originally going to make this meal on Sunday and then re-heat it on Monday night, but since tonight is so cold and rainy, I decided that we would eat it tonight - perfect comfort food.
I did a spice blending class at Herbies a few weeks ago and purchased native pepperberries. I have used them in this dish instead of black pepper as it is stronger and more intense, and I wanted this dish to have a little more heat. If you do not have pepperberries, just use a couple of teaspoons black pepper. I have also used white peppercorns as I like their flavour. Add some chilli if you want more heat, but perhaps taste it first and add extra chilli just before serving.
I loved this dish, and hope you do also.Ingredients (serves 2-3)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground white pepper
2 native ground pepperberries
1/4 teaspoon ground tumeric
1/2 teaspoon ground green cardamom
Plain flour for dusting
3 chicken breasts skin off, cut into three pieces
Oil for frying
1 brown onion chopped
3 preserved lemon quarters (one left whole, 2 with the pith and flesh removed and slices into thirds)
2 cups chicken stock
200g Greek yoghurt
White rice to serve
Preheat oven to 160 degrees. Combine the spices in a small bowl and mix well. Dust the chicken lightly with flour. Heat oil in a fry pan and brown chicken in batches. Add a little extra oil and cook the onion until just soft. Add the spice mix and cook, stirring, for about 30 seconds. Place the chicken, onion and spices, preserved lemon and chicken stock in a casserole dish with lid. Cook in the oven for 1 hour. Remove from oven and allow to rest for 15 minutes. Stir through yoghurt and serve with white rice.