1.8kg Ingham’s Fresh Whole Chicken, cut into pieces*
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 Tbsp extra virgin olive oil
1 red onion, diced
2 medium carrots, peeled and sliced
6 cloves garlic, minced
2 bay leaves
¾ cup sherry vinegar
2 Tbsp brown sugar
sea salt flakes and freshly-ground black pepper
1 cup golden raisins
1 bunch parsley, finely chopped
½ bunch mint leaves, chopped
grilled flatbread, yoghurt and olives, to serve
Preheat oven to 200C. Set a non-stick frying pan over a moderate heat and cook the spices for 2 minutes, until aromatic. Add 1 Tbsp extra virgin olive oil, onion, carrot garlic and bay leaves and cook for 3 minutes. Set aside.
Put a heavy-based casserole dish over a moderate heat and add the remaining oil. Fry the Ingham’s fresh whole chicken pieces for 5 minutes, turning several times, until browned. Add the onion mixture, vinegar and sugar, then season generously with salt and pepper. Once simmering, mix in the raisins then transfer to the oven and bake for 15 minutes. Mix in the herbs and serve with flatbreads, yoghurt and olives.
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