Lebanese Chicken Stew - cooking recipe

Ingredients

1 kg boneless skinless chicken thighs
salt and pepper
plain flour, for dusting
olive oil
1 leek, white part only, finely sliced
2 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 red onions, peeled and quartered
1/2 teaspoon saffron thread
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 ml chicken stock
1 tomatoes, seeded and diced
1 tablespoon dates, seeded and diced
1 lemon juice

Preparation

Dust chicken fillets in seasoned flour to coat.
Heat olive oil in stew pot and brown chicken in batches, set aside.
Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.
Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.
Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!
Squeeze in the lemon juice.
Serve with any pilaf and plenty of yoghurt.