When in lockdown, Samantha cooks!

Hey there #realbridebrigade!

If you are following my Insta stories, you would have seen that yesterday, to break up the monotony of lockdown, I headed to the kitchen & made one of the heartiest meals! Walking into my house after school pickup, the smell was mouthwatering and my house smelled amazing and very cozy and warm.  

I offered to share the recipe with you all.

Let me tell you, I am a very basic cook, but this recipe I found from Karen Martini, was truly delicious. I love the way she cooks. Guess what? My teenagers loved it too and let me tell you, they are fussy.

Lachy asked me to stay home more often & cook like this every day! I had to smile. 

Anyway, here it is, enjoy!

 Karen Martini Syrian Chicken with Ginger, Lemon and Saffron
serves 4 mains
difficulty easy
prep time 20mins (approx.)
total time 1hr (approx.)
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground turmeric
1.4-1.6kg chicken, cutinto 8 pieces ( I cut mine into small pieces)
100 ml extra virgin olive oil
2 brown onions, thickly sliced
100 grams ginger, cut into matchsticks
5 cloves garlic, peeled and crushed with the side of a knife
2 small red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
½ teaspoon cumin seeds
5 sprigs thyme, leaves only
1 lemon, juiced and zested
2 tablespoons honey
100 grams currants
2 tablespoons vegetable stock powder
½ bunch coriander, leaves only
couscous or rice, to serve


Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat.

Heat the olive oil in a large heavy-based saucepan over high heat. Add the chicken and brown on all sides. Remove from the pan and set aside. Add the onion, ginger, garlic and chilli to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.

Return the chicken to the pan and add the lemon juice and zest, honey, currants, stock powder and enough water to just cover the chicken.

Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced.

Stir in the coriander and serve with couscous or rice.


Enjoy making & please comment below & share your thoughts!

Cheers Sam xx

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