• 3 whole star anise
  • 5 cardamom pods
  • 10ml cumin
  • 10ml cinnamon
  • 5ml ginger
  • 10ml paprika
  • 100ml olive oil
  • 600 gr of Chicken Pieces
  • Onion, chopped
  • 4 garlic cloves
  • Salt and freshly ground black pepper
  • 400g can chickpeas
  • 400g can chopped tomatoes
  • 500ml chicken stock
  • A handful of coriander, chopped
  • 100g almonds


  1. Mix all of the spices and 60ml olive oil in to a paste. Rub this over the chicken and place it in the fridge for about two hours. (Wash your hands afterwards!)
  2. Pre-heat the oven to 160°C (gas mark 3).
  3. Heat the remaining olive oil in a medium-sized oven proof pot. Place the chicken pieces in the warm pot and fry until brown. Add the onion and garlic and fry for another 5 minutes. Season well with salt and black pepper.
  4. Add the chickpeas, tomatoes and stock. Cover the pot with its lid and bring to the boil. Place this in your pre-heated oven and bake for 90 minutes.
  5. Turn the oven up to 200°C (gas mark 6), remove the lid and roast uncovered for another 30 minutes.
  6. Remove it from the oven and sprinkle over coriander and almonds. Serve with couscous or rice.
  7. TIP If you prefer, you can use lamb shanks, oxtail or a whole deboned leg of lamb instead of chicken.