This fragrant recipe is served with warm flat bread.
In a blender, combine garlic, ginger, onion and celery until it forms a smooth paste. Set aside.
With a sharp knife, make small insitions along the top of the chicken thighs. Transfer to a large pot over a medium heat. Pour puree over the top and enough water to cover chicken. Add cumin seeds, bay leaves, chilli and a pinch of salt and pepper.
Bring to the boil and simmer for 20 minutes or until meat is tender.
Carefully transfer chicken to a oven proof baking dish. Pour remaining ingredients from pot over the chicken pieces. Drizzle with olive and oil and tranfer to a preheated oven at 180C for 15 to 20 minutes, until chicken is golden brown.
Stir through olives, coriander, parsley. Top with freshly squeezed lime juice.
Serve with warm flat bread.
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