INGREDIENTS
2
Birds eye chilis
2 lb
Chicken thigh, fillets
1/4 cup
Currants or sultanas, dried
3
Garlic cloves
1 1/2 tbsp
Ginger, fresh
1
Onion
3
sprigs Thyme
14 oz
Tomato, canned
1 cup
Chicken stock / broth
2 tbsp
Lemon juice
8 oz
Couscous, giant
1
Black pepper
1 tsp
Cinnamon, powder
1/8 tsp
Saffron
1 tsp
Salt
2 tbsp
Olive oil
1 1/2 tsp
Cumin, powder
1
Yoghurt
1/4 cup
(combined) mint and coriander leaves, roughly chopped