Syrian chicken

The first time I made this recipe was over 10 years ago. I copied it from a cooking show I watched and was amazed how easy it was, considering how many different ingredients there was. If you like a nice rich taste, then this is the way to go. I used to use a tin of diced tomatoes, but I decided to try it with fresh tomato like the recipe said, I think I prefer it with the fresh tomato. 

- 2 teaspoons salt

- 2 teaspoons cumin

- 2 teaspoons cinnamon

- 1 teaspoon pepper

- 1 teaspoon turmeric

- 3 chicken single breasts, chopped

- 5 cloves garlic, crushed

- 2 small red chillies, chopped

- 5 tomatoes, diced

- 1/2 teaspoon cumin seeds

- 1 lemon, juiced and zested

- 2 tablespoons honey

- 2 tablespoons vegetable stock powder

1. In a bag, mix the salt, cumin, cinnamon, pepper and turmeric. Add the chopped chicken and coat well. 

2. Heat some oil and cook the chicken. Remove and set aside. Cook the onion, garlic and chilli. Add the tomatoes and cumin seeds and cook for another 2 minutes.

3. Return the chicken to the pan with the lemon juice and zest, honey, and stock and enough water to just cover the chicken. 

4. Cover, simmer for 10 minutes, uncover, and cook for another 10-15 minutes.