CHICKEN SAFFRON-SPICED TOMATO

By ALICJA

This uniquely flavoured dish has a hint of Indian authenticity with the combination of ginger,garlic,cumin and coriander but the Mediterranean flare of saffron and tomatoes.A saucy chicken
recipe the is perfect served over basmati rice or couscous.Look for deep
rich mahogany-coloured saffron threads to add a tang and punch to the sauce.

Ingredients

• 2 small onions,quartered
• 1 piece fresh ginger,1 1/2 inch(4 cm)peeled
• 4 cloves garlic
• 1 cup(250ml)chicken stock
• 2 tbsp(25ml)vegetable oil
• 2 cynnamon sticks
• 2 bay leaves
• 6 whole cloves1 tsp(5ml)each ground cumin and coriander
• 1 bottle passata di pomidoro(strained tomatoes),680 ml
• 2 lbs(1kg)bonless skinless chicken breasts,cut into thin strips(about 5 large breasts)
• 2 tbsp(25ml) warm milk
• 1/2 tsp(2 ml)saffron treads
• 1/3 cup(75ml)plain yogurt

Preparation

Step 1

1. Puree onions,ginger,garlicc and 1/4 cup(50ml)of the chicken stock in blender until smooth;set aside.
2.Heat oil in large shallow saucepan over medium heat.Add cinnamon,bay leaves and cloves and cook,stirring,for 1 minute.Add onion puree,cumin and coriander and ciik for 3 minutes or until softened.Add strained tomatoes and remaining chicken stock.Bring to boil.
3.Stir in chicken;bring to a simmer, stirring occasionally for 15 minutes.In a bowl,combine milk and saffron and whisk into yogurt.Stir yogurt mixture into chicken and simmer for 2 minutes to heat through.