Sweet-Sour Pink Chicken

Maybe it is not clearly visible on the following pics but the sauce is REALLY pink. Originally it shouldn’t be …but I could not stop myself from adding my ‘personal touch’ – again. I find it really annoying when a recipe defines a certain amount of …something and there is just a little bit more of that something in the box. This time there was a surplus of currants and I knew it would end up in the bin. Soooo, I added the full amount to the sauce and the result was not just an impressive colour but a strong, undefinable, sweet-sour, spicy flavour. If you are not prepared for this, feel free to use less currants (and sugar) and I am sure you will be satisfied with the result.

INGREDIENTS (serves 4) 

4 chicken thighs (without skin and bones)

3/4 tsp dried chilli flakes 

3/4 tsp ground cumin 

1/2 tsp fennel seeds, lightly crushed 

1 tbsp olive oil 

75ml white wine 

120g dried apricots, thickly sliced 

100g currants (max.150g)

2-3 tbsp caster sugar 

1 1/2 tbsp tamarind paste 

1 tsp picked thyme leaves 

salt and black pepper 

2 tbsp chopped mixed coriander and flat-leaf parsley, to garnish

(+1 tbsp corn starch if needed)

METHOD

1. Mix the chilli flakes, cumin, fennel seeds, ½ a teaspoon of salt and some black pepper. Rub the spices well into the meat, cover and leave to marinate at room temperature for half an hour. 

2. Heat the oil over medium heat in a frying pan that is just large enough to accommodate the thighs snugly and for which you have a lid. Brown the meat on all sides, for about 5 minutes, to get a nice golden-brown colour. 

3. Add 300ml of water, the wine, apricots, currants (keep about 30g for decoration), sugar, tamarind, thyme, 2½ a teaspoon of salt and some black pepper. The thighs should be three-quarter-covered in liquid; if not, add more water. Bring it to a boil, cover the pan and simmer for 20-25 minutes, turning the thighs over once or twice, until they are just cooked. Remove the lid and if you find the sauce a bit much cook it further (without the lid) until it reduces, or mix 1 tablespoon corn starch with about 3 tablespoons of cold water and pour over the chicken and the sauce. Bring it to the boil and cook until your sauce gets thick.

4. Lift the chicken from the pan and onto the plates, spoon the sauce over them and serve with rice (sprinkled with toasted pine nuts/almond flakes and the coriander&parsley mix).

If you find it too sour at the end, serve it with some honey on top!