Subtle Middle Eastern spices combine perfectly in this gorgeous new recipe. Serve with our Minted Couscous, our new Tabouleh salad or some warm flat breads.

How we make it:

We make our own stock, with ginger and tamarind being the dominant flavours, supported by a mix of spices (cumin, coriander, turmeric, cinnamon, cardomom) and apricots. The chicken is marinated in sumac and lemon juice (sumac is a crushed red berry, with a tart, almost citrus, flavour). The sauce contains chickpeas, pulped flageolet beans, spinach, mint and coriander seeds. The chicken is then topped with our own Dukka spice mix - pistachio nuts, coriander, cumin, sesame seeds and sumac. Delicious!