Ingredients:
500 g chicken fillets, cut into 2 cm dice
3 tablespoons flour
salt and pepper
1/4 cup olive oil
2 onions, sliced
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons sumaq
1/4 cup sultanas
250 ml chicken stock
50 g pine nuts
1/4 cup fresh coriander, chopped
1 lemons, juice of
Directions:
Season flour with salt and pepper and toss chicken.
Heat 2 tablespoons oil in skillet over high heat until hot then cook chicken in batches until golden, set aside.
Heat remaining oil in pan and add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened.
Return chicken to pan with spices, sultanas and stock.
Reduce heat to low and cook for 5 minutes until heated through and thickened slightly.
Stir in pine nuts, coriander and lemon juice.
Serve with lemon wedges on side.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.