Syrian chicken with ginger, lemon and saffron
Wow, this was good. My friend Sharon sent me a link to the recipe last week. It uses a lot of spices and aromatics, but once you’ve done all the prep the actual cooking is pretty painless. I used four thigh cutlets and two drumsticks since I couldn’t be bothered cutting up a chicken myself. Other than that, I followed the recipe pretty much exactly. (Well, except for using an entire bunch of coriander at the end. I loooove coriander.) I served it on some couscous and ended up with enough for three more meals. Highly recommended for a cold winter’s night!