Ingredients

• 8 boneless chicken thigh portions
• ¼ cup currants
• 1 cup orange juice
• 2 large onions, peeled and thickly sliced
• 8 cloves garlic, peeled and sliced
• 1 tablespoon toasted fennel or coriander seeds
• 1 bay leaf
• 50 grams butter or 3 tablespoons oil
• 2 greeen peppers, cored and thickly sliced
• 1 orange, peeled and segmented
• ¼ cup honey
• ½ cup toasted walnuts

Method

1. Put the chicken, currants, orange juice, onions, garlic, fennel or coriander seeds and bay leaf in a lidded container and toss to mix. Cover and refrigerate overnight.
2. Strain off the juice and set aside.
3. Heat the butter or oil in a flame-proof casserole dish and quickly brown the chicken pieces on all sides over a moderately hot heat. Set aside.
4. Add the onions, garlic, fennel or coriander seeds and bay leaf to the pan and brown quickly.
5. Return the chicken to the pan with the reserved orange juice, peppers, orange segments, honey and walnuts and bring to the boil. Cover, lower the heat and simmer on top of the stove for 45 minutes or until the chicken is tender. Alternatively you can cook this in the oven at 180ºC.
6. Serve over couscous or mashed sweet potatoes.

Cooks Tips

- To toast the fennel or coriander seeds, place them in a hot dry pan and cook over a moderate heat for 2-3 minutes, shaking regularly until fragrant. Be careful not to burn the seeds.