Ingredients

• 1 kg - chicken breast, boneless, skinned and cubed
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 1 hot chilli pepper, minced (optional)
• 4 tomatoes, peeled and chopped
• 2 tsp - baharat spice
• 1 tsp - fresh or ground ginger
• 1/2 tsp - chilli powder
• 1 tsp - turmeric powder
• Fresh lemon juice to taste
• 1 piece cinnamon stick
• 1/2 cup - raisins
• 1/2 cup - almonds
• Salt to taste
• Water or chicken stock
• 2-3 tsp - oil

How to Make Chicken marag

• Heat oil a pan and fry the onions and garlic until transparent.
• Add the almonds, baharat spice, ginger, turmeric, chilli powder and hot green pepper if used. Stir fry for 1 min.
• Add the chicken pieces and fry until brown on all sides.
• Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.
• Add salt and cinnamon.
• Reduce heat, cover and simmer gently for 1 hour.
• Serve hot with vermicelli rice.