Advertisement

Cookalong with Gary O'Hanlon - Syrian Chicken

Lots of us need cooking inspiration, so we have asked Chef Gary O’Hanlon to share simple and po...

Share this article

15.26 24 Jun 2020


Cookalong with Gary O'Hanlon - Syrian Chicken


Listen to this episode


Share this article

15.26 24 Jun 2020


Lots of us need cooking inspiration, so we have asked Chef Gary O’Hanlon to share simple and popular recipes and we want you to get involved and try it out each week.

This week's recipe is Syrian Chicken   

Serves 4 

Ingredients 

4 chicken breasts, breast bone attached and each one cut in half through the bone 

Decent drizzle of cooking oil  

2tsp ground cinnamon 

2tsp cumin 

2tsp dried coriander 

sea salt & white pepper 

4 stalks celery, thinly sliced 

1 red chilli, finely sliced 

1 green chilli, finely sliced 

2 onions, sliced 

3 pieces fresh turmeric, peeled and sliced fine (if you can’t get fresh turmeric use 2tsp powdered) 

3 cloves garlic, peeled and crushed 

1 inch fresh ginger, peeled and grated 

8 sprigs fresh thyme, stripped and chopped fine 

Handful fresh parsley, finely chopped 

8 mint leaves, finely sliced 

Handful fresh coriander, chopped 

Juice of 2 lemons 

3 tins chopped tomatoes   

Method 

Heat a deep frying pan or pot large enough to fit all the chicken 

Season the chicken with salt and pepper 

Now take half of the cinnamon, cumin and ground coriander and mix it together well 

Split all the mixed cinnamon, cumin and coriander between the chicken, skin side only 

Add the oil to the pan and place the chicken in skin side down. Make sure the oil is hot. 

Cook until the skin is golden, turn and repeat. 

Remove the chicken to a plate once well sealed and coloured. 

Keep the heat high on the pot and add in the thyme plus the vegetables (including garlic, turmeric & ginger)  (if using powdered turmeric do not add it yet)  

Season well with salt & pepper 

Saute the vegetables and spices until soft then add in the rest of the powdered spices (& turmeric now if using powdered)  

Cook that out for 1 minute and add in the lemon juice, mix well 

Now add in the chopped tomatoes, mint, parsley and season 

Place the chicken back in and submerge in the sauce 

Bring to the boil then let simmer for 1 hour 

After 1 hour add in the coriander and stir in well. 

Serve with Giant Cous Cous, Orzo or even rice. 

Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.

    

Download, listen and subscribe on the Newstalk App.

  

You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.


Read more about

Cook Cookalong Cooking Dish Gary O'Hanlon Meal Recipe

Related Episodes

TOMMY WALSH: Quarter-finals Sa...

00:19:08

TOMMY WALSH: Quarter-finals Saturday | Dublin/Cork & Clare/Wexford | OTB Breakfast GAA

OTB GAA

00:19:08


171. The Sciene of Turbulence

00:12:22

171. The Sciene of Turbulence

Show Me The Science With Luke O'Neill

00:12:22


Breakfast Briefing Newspaper R...

00:09:05

Breakfast Briefing Newspaper Review 20th June 2024

Breakfast Briefing

00:09:05


Has NAMA has been a success or...

00:06:49

Has NAMA has been a success or not?

Breakfast Business With Joe Lynam

00:06:49