Wonderful flavours of dried fruits, oranges and spices are blended to make this aromatic casserole.

Ingredients

• 8 boneless corn fed chicken thigh portions
• ¼ cup dried currants
• 1 cup orange juice (fresh is best)
• 2 large onions, peeled and thickly sliced
• 8 cloves garlic, peeled and sliced
• 1 tblsp toasted coriander seeds (see Cook's Tip)
• 1 bay leaf
• 2 green peppers, cored and sliced
• 1 orange, peeled and cut into small wedges
• ¼ cup honey
• ½ cup toasted walnuts, hazelnuts or almonds

Method

1. In a large lidded, non-metallic, container put the chicken, currants, orange juice, onions, garlic, coriander seeds and bayleaf. Cover and toss to coat in the juice. Marinate in the refrigerator for 4 hours or overnight if you can. If you can, turn at least twice during this time.
2. Strain off the juice and set aside.
3. Heat 2 tblsp of oil or butter in a large flame-proof casserole or frying pan and brown the chicken pieces only on all sides. Set aside.
4. Add the onions, garlic, coriander, currants and bayleaf to the pan and cook over a moderate heat stirring regularly until the onions are well browned.
5. Return the chicken, orange juice from marinade, peppers, orange, honey and walnuts to pan and bring to a gentle simmer.
6. Cover and simmer on top of the stove or in a 180°C oven for 45 minutes until the chicken is tender. Serve with ground ginger spiced mashed kumara.

Cooks Tips

- To toast spices such as coriander, place them in a dry frying pan and cook over a moderate heat until they become fragrant but not scorched. Remove from the hot frying pan once toasted to stop further cooking.