This is a Karen Martini recipe using chicken thighs coated in a spice mix of salt, cumin, cinnamon, pepper, chilli and turmeric. These are browned then cooked with onion, ginger, garlic, tomato, cumin and thyme. This is by no means a hot dish however it does have a bit of a zing.
To this we add lemon zest & juice, honey, currants and stock and simmer in a pan in the oven until cooked through and the sauce has reduced.
To cook; defrost and re heat gently in a pan and serve with couscous or rice, a green salad and sprinkling with fresh coriander.