The kind of Middle Eastern plate you make on repeat. cumin and coriander, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the chickpeas and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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