Chicken breast or thigh fillets with potato, pumpkin and zucchini cooked in a rich tomato-based
stew and served on a bed of golden saffron rice.
2 chicken breast fillets, cubed
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp ginger, grated
1 red onion, thinly sliced
1-2 tbsp Spice Fusion Arabian Biz’har
1-2 chillies, finely sliced
1 cup tomato pieces
1 tbsp tomato paste
½ tsp sugar
3-4 cups vegetables (potato, pumpkin and zucchini), chopped into chunks
1 bay leaf and 1 cinnamon quill, optional
Salt and black pepper
Heat oil in large saucepan. Add onion and sauté for 5 minutes; add garlic, ginger and chilli,
if using, and cook for another minute; stir in Arabian Biz’har and stir for 30 seconds.
Add chicken and brown on all sides, then add tomatoes, tomato paste, sugar, potato, pumpkin, bay leaf,
cinnamon stick and water to barely cover.
Bring to a boil, then turn down heat and simmer, lid on, for about 15 minutes.
Add zucchini and salt and pepper to taste, and cook for a further 10 minutes or until sauce has
thickened and chicken and vegetables are cooked through.
Serve with saffron rice, chopped coriander leaves and extra chillies.
Crumble about ¼ teaspoon of saffron into a tablespoon of hot water; stir to dissolve.
Then add to rice and water and cook as usual.