Ingredients

• 4 -6 Chicken thighs, boned

• 1 x Brown onion

• 4 x Garlic cloves - finely diced

• Plain flour

• 3 x Tablespoons black sesame seeds. Must be toasted

• 1 x Tablespoon dried parsley leaves

• 2 x Tablespoons tomato paste

• 1 x Tin Italian diced tomatoes

• 1/2 x Cup white wine

• 2 x Cups chicken stock - always home made is best - see note below

• 2 x Teaspoons Moroccan sumac

• 2 x Teaspoons freshly toasted and ground cumin seeds

• 1 x Teaspoon turmeric

• 1/2 Cup raisins

• 1/2 x Cup pitted green olives

• 1 x Tablespoon sherry vinegar or red wine vinegar

• 1 x Whole lemon sliced

Preparation

Pat the chicken dry and trim to your liking. Then mix the plain flour, parsley, sumac and the sesame seeds together and using your hands, rub well into the chicken and refrigerate for 30 minutes then brown the chicken on all sides and set aside.

Then in a medium hot pan add a little olive oil and fry down the onions, adding the garlic just before the onions are caramelised so as not to burn.

Next add the tomato paste to the bottom of the pan and allow 3 minutes to reduce bitterness before mixing with the onions and adding the white wine to deglaze the pan.

Allow the alcohol to evaporate before adding the chicken stock, spices, tomatoes, raisins, green olives, sherry vinegar and seasoning to your taste.

Now, return the chicken to the pan adding the whole lemon slices and spooning the sauce over the chicken. Cook uncovered for around 20 minutes allowing the sauce mix the lemon slices and reduce a little then cook until the chicken is firm.

Important: Best quality chicken stock is critical - avoid the over salted supermarket stocks.