Lots of us need cooking inspiration, so we have asked Chef Gary O’Hanlon to share simple and popular recipes and we want you to get involved and try it out each week.

This week's recipe is Syrian Chicken   

Serves 4 

Ingredients 

4 chicken breasts, breast bone attached and each one cut in half through the bone 

Decent drizzle of cooking oil  

2tsp ground cinnamon 

2tsp cumin 

2tsp dried coriander 

sea salt & white pepper 

4 stalks celery, thinly sliced 

1 red chilli, finely sliced 

1 green chilli, finely sliced 

2 onions, sliced 

3 pieces fresh turmeric, peeled and sliced fine (if you can’t get fresh turmeric use 2tsp powdered) 

3 cloves garlic, peeled and crushed 

1 inch fresh ginger, peeled and grated 

8 sprigs fresh thyme, stripped and chopped fine 

Handful fresh parsley, finely chopped 

8 mint leaves, finely sliced 

Handful fresh coriander, chopped 

Juice of 2 lemons 

3 tins chopped tomatoes   

Method 

Heat a deep frying pan or pot large enough to fit all the chicken 

Season the chicken with salt and pepper 

Now take half of the cinnamon, cumin and ground coriander and mix it together well 

Split all the mixed cinnamon, cumin and coriander between the chicken, skin side only 

Add the oil to the pan and place the chicken in skin side down. Make sure the oil is hot. 

Cook until the skin is golden, turn and repeat. 

Remove the chicken to a plate once well sealed and coloured. 

Keep the heat high on the pot and add in the thyme plus the vegetables (including garlic, turmeric & ginger)  (if using powdered turmeric do not add it yet)  

Season well with salt & pepper 

Saute the vegetables and spices until soft then add in the rest of the powdered spices (& turmeric now if using powdered)  

Cook that out for 1 minute and add in the lemon juice, mix well 

Now add in the chopped tomatoes, mint, parsley and season 

Place the chicken back in and submerge in the sauce 

Bring to the boil then let simmer for 1 hour 

After 1 hour add in the coriander and stir in well. 

Serve with Giant Cous Cous, Orzo or even rice. 

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