In the third of our series of Middle Eastern inspired recipes we’re using Chawage, a Yemeni aromatic, curry-like spice which can be rubbed onto meat and vegetables or sprinkled into stews and soups. Most of the ingredients are available here at Tiverton Pannier Market and whole free range chickens can be purchased from our local butcher.

Ingredients Serves 4
1 medium onion, sliced
1 medium-hot green chilli, seeded and chopped
4 cloves garlic, sliced
1 tbsp tomato puree
3 tsp chawage spice
1 large free range chicken (without giblets)
4 medium potatoes peeled and halved
1.5 litres vegetable stock
2 tbsp olive oil
1 small bunch coriander, chopped
Salt and pepper to taste

Heat the oil and sauté the onion until translucent in a large lidded pan (big enough to hold the chicken) then add the garlic and green chilli and cook gently for a further 3 minutes.
Add the chawage spice and tomato puree and cook for a further minute.
Add the chicken and stock, cover and cook for 30 minutes over a medium heat then add the potatoes and cook for a further 20 minutes or until the potatoes are soft.
Season with salt and pepper and garnish with the chopped coriander.
Serve with warm naan breads and a side dish of seasonal vegetables.
NOTE: To ensure the chicken is cooked, use the tip of a sharp knife to check that the breast meat is starting to come away from the bone. If not, cook for a further 5 minutes then check again.