Hawaij “Chicken A La King”
Serves 2 people
10 min Prep Time
15 min Cook Time
Here, our Hawaij spice paste transforms an old-school favourite with its warming blend of cardamom, cumin, and turmeric - spices that have been used for centuries across Yemen and the Middle East
Method
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Dust the chicken in ½ teaspoon salt and the flour. Place a large heavy bottomed frying pan over medium high heat. When hot, add 2 tablespoons of oil followed by the chicken. Cook for about 1 minute on each side, until golden brown. Set aside on a plate to rest while you make the sauce.
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To the same pan over medium high heat add the remaining oil, followed by the carrots and ½ teaspoon salt. Cook for 5 minutes, stirring often, until dark and slightly charred. Add the raisins and tomatoes, and cook for about 3 minutes or until the tomatoes have started to break down. Add the Hawaij paste and fry for 30 seconds. Add 200ml water and the cream and bring to a heavy simmer. Cook for about 3 minutes, then add the chicken back to the pan. Swirl to coat the chicken in the sauce and cook for a final minute to heat the chicken and thicken the sauce. Remove the pan from the heat and squeeze over the lemon juice.
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To serve, place the chicken on a large serving plate with a lip and spoon over the sauce. Drizzle over the remaining cream, grind over some pepper, and serve immediately.
