Ingredients
| 12 whole chicken thighs (on bone) |
| 2 tsp sea salt |
| 2 tsp cumin |
| 2 tsp cinnamon |
| 1 tsp pepper |
| 1 tsp turmeric |
| 1 tbsp rice flour |
| 2 tbsp olive oil |
| 4 large carrots |
| 60 g ginger (fresh; julienne) |
| 5 cloves garlic |
| ½ tsp red chillis (dried; crushed) |
| 200 g tomatoes |
| ½ tsp cumin seeds |
| 1 tsp thyme |
| 1 whole lemon (juice and zest) |
| 2 tbsp brown sugar |
| 100 g currants |
| 1 tin chickpeas (drained and rinsed) |
| 5½ cups vegetable stock |
Preparation
Read full directions on Please Pass the Recipe at https://pleasepasstherecipe.com/2014/03/11/karen-martinis-syrian-chicken-2/
