Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4-6 skinless, boneless chicken breasts, cut in chunks||1/4 tsp sweet smoked paprika|
|1/4 tsp habanero chilli powder||500 ml (16 fl oz) Sauvignon Blanc or other dry white wine|
|Finely grated zest of 1/2 orange||2 tsp toasted sesame seeds|
|3 tbsp tomato passata||1 1/2 tbsp unrefined light brown sugar|
|1 tbsp tomato puree||1 tsp minced garlic|
|1/4 tsp ground cinnamon||4 tbsp tamari|
|2 tsp shredded pickled ginger||Kosher salt and freshly ground black pepper|
|1 tsp ground coriander||1 tbsp chopped fresh parsley leaves|
Put all the ingredients, except the parsley, in an enamelled cast-iron pot and stir well. Bring to a boil. Reduce the heat to as low as possible, cover, and simmer very gently for 1 3/4 hours.
Remove the lid of the pot, turn up the heat slightly, and simmer, stirring occasionally, until the sauce has reduced and thickened, about 15 minutes. Taste and add more seasoning, if necessary. Serve over couscous, quinoa, or rice, garnished with chopped parsley.
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