chicken with currants and almonds
Serves: 3-4
  • 500 grams chicken tenderloins, halved width ways
  • ¼ cup plain flour
  • 1 tablespoon ras el hanout (Moroccan spice mix)
  • olive oil
  • 1 brown onion, sliced
  • 2 large cloves garlic, crushed
  • 2cm piece ginger, grated
  • 2 teaspoons sumac
  • 3 cm cinnamon stick
  • ¼ cup currants
  • 250 mls chicken stock
  • zest of 1 lemon
  • 2 tablespoons slivered almonds, roasted
  • ¼ cup green olives, sliced
  • ¼ cup coriander leaves, roughly chopped
to serve
  • couscous
  • zucchini, crushed garlic lightly fried in olive oil
  1. Place flour and ras el hanout in a bowl and mix together. Add the chicken tenderloins and toss to coat the chicken. Heat 2 tablespoons of olive oil in a large frying pan, then cook chicken in batches until golden on each side. Remove from pan and set aside.
  2. If necessary add a little extra oil to pan, add onions, reduce heat and fry 10 minutes, stirring until golden and softened.
  3. Add garlic and ginger and fry for another minute.
  4. Add sumac, cinnamon stick, currants, chicken stock and lemon zest and stir to combine.
  5. Return the chicken to the pan, reduce heat to low and cook for 5 minutes until heated through and slightly thickened.
  6. Stir in the green olives, slivered almonds and coriander leaves.
  7. Serve with couscous, and zucchini and crushed garlic lightly fried in olive oil .
Recipe by Villiers Brown at