Hawaij ‘chicken à la King’

Name: Hawaij ‘chicken à la King’
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 medium slower reared chicken breasts, halved lengthways through the centre to create 2 thinner cuts of meat; 1 tsp fine sea salt; 2 tbsp plain flour; 3 tbsp olive oil; 2 carrots, peeled and finely grated (about 150g); 50 g raisins; 200 g cherry tomatoes; 80 g Ottolenghi Hawaij Paste; 2 tbsp double cream; 1 tbsp lemon juice; 25 g pack flat leaf parsley, leaves finely chopped

The Hawaij spice paste transforms an old-school favourite, chicken à la King, with its warming blend of cardamom, cumin and turmeric. The grated carrots catch all that sauce, golden raisins add little bursts of sweetness and it’s easily doubled if there are more of you.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 medium slower reared chicken breasts, halved lengthways through the centre to create 2 thinner cuts of meat
1 tsp fine sea salt
2 tbsp plain flour
3 tbsp olive oil
2 carrots, peeled and finely grated (about 150g)
50g raisins
200g cherry tomatoes
80g Ottolenghi Hawaij Paste
2 tbsp double cream
1 tbsp lemon juice
¼ x 25g pack flat leaf parsley, leaves finely chopped

Dust the chicken in ½ tsp salt and the flour. Put a large, heavy-based frying pan over a medium-high heat. When hot, add 2 tbsp 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.
To the same pan, over a medium-high heat, add the remaining 1 tbsp oil, followed by the carrots and remaining ½ tsp 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 1 tbsp cream; bring to a heavy simmer. Cook for about 3 minutes, then return the chicken to the pan. Swirl to coat the chicken in the sauce and cook for a final minute or 2 to heat the chicken and thicken the sauce, until the chicken is cooked through with no pink meat remaining and the juices are running clear. Remove the pan from the heat and squeeze over the lemon juice.
To serve, place the chicken on a large serving plate with a lip and spoon over the sauce. Drizzle over the remaining 1 tbsp cream, scatter with the parsley, a twist of freshly ground black pepper and serve immediately with bulgur wheat or rice, if liked.