2 pounds boneless, skinless chicken pieces
3 tablespoons butter
2 large onions, chopped
3 garlic cloves, minced
1 28 ounce can chopped tomatoes
1 cup chicken stock or broth
1 cup white wine
2 teaspoon turmeric
1 teaspoon red chili flakes
1 teaspoon paprika
1 1/2 tsp ground coriander
sea salt and white pepper to taste
Two generous cups of fresh herbs (a combination of cilantro, tarragon, basil AND parsley)
- Bring the butter to a sizzle in a large skillet/saute’ pan.
- Add chicken and fry on medium-hi heat until slightly browned all over. About 5 minutes. Remove the chicken to a plate. Keep warm.
- Add the onions to the pan, stir for a 3-4 minutes.
- Add the garlic and saute, until onion has softened a little, another 1-2 minutes.
- Add the chilli flakes and coriander, stir for a few seconds to release the aromas.
- Add the tomatoes, chicken stock and wine.
- Season with salt an pepper.
- Bring to a simmer, cover the saucepan and cook for 45 minutes or so, occasionally stirring, until the sauce is reduced to a thick glossy sauce. I found it took about 1 hour and a half to reduce the sauce. Alternatively, add a little cornstarch or flour mixed with water and stir into the pot as necessary.
- Shred chicken and return to pan.
- Add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
- Serve over rice or potatoes and garnish with lemon slices.