Featured Recipe

Method:
Heat 3 tablespoons olive oil in large frying pan over high heat Season the chicken with salt and cook for 6-8 minutes or until golden all over. Remove from the pan and set aside on a plate, reserving the juices Meanwhile place the saffron threads in a small bowl and pour over ½ cup (125ml) hot water, stand for 5 minutes Heat the remaining olive oil in a large saucepan over medium heat Add the onion and garlic and cook for 4-5 minutes or until soft Add the turmeric, cumin and cinnamon and the cook for one minute or until fragrant Add the saffron water, tomatoes, stock, sweet potato and prunes Season with salt and pepper and stir to combine Place a lid on top of partially cover, then simmer for 15-20 minutes or until thickened Stir in the chickpeas, lemon zest, chicken and reserved resting juices Season with salt...
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