There are quite a few ingredients: the heady but gentle spices create layers of flavour, and there’s a lovely sweetness from the currants. Even so, it’s quick to cook, and awesome with rice or couscous to soak up all the delicious juices. You must try it.
Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat.
Heat the olive oil in a large heavy-based saucepan over high heat. Add the chicken and brown on all sides. Remove from the pan and set aside. Add the onion, ginger, garlic and chilli to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.
Return the chicken to the pan and add the lemon juice and zest, honey, currants, stock powder and enough water to just cover the chicken.
Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced.
Stir in the coriander and serve with couscous or rice.