Spiced Syrian Chicken

Serves: 4

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• 4  generous chicken breast pieces or 8 thighs
• 1 teaspoon(s) each of paprika, cumin and garlic powder
• 1 tablespoon(s) olive oil salt and pepper
• Sauce:
• 1  onion, chopped finely
• 1 large or 2 medium sweet potatoes
• 2  oz golden raisins 8 figs (fresh or dried) halved
• 6  fluid oz orange juice
• 1 tablespoon(s) Worcestershire sauce
• 1-2 teaspoons curry powder 6 fluid oz chicken stock

Method

1. Remove any skin from the chicken, rub in the spice powders and generously season.
2. Combine all the sauce ingredients except for the stock in a large bowl. Marinade the chicken in the sauce for an hour if time permits.
3. Heat the olive oil in a large pan and brown the chicken for a few minutes.
4. Pour over the sauce, cover and bake at 180 for about 25- 30 minutes or until chicken cooked to taste. Add stock towards the end if sauce disappearing, aiming to create a syrupy consistency. Serve when the chicken is cooked and the sweet potato tender.

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