Milawa Syrian chicken, ginger, lemon & Beechworth saffron

If you can’t make it to the mountains for dinner at Templar Lodge in Tawonga, the mountains can come to you. Emma Handley of Templar Lodge has provided some hearty winter weekend meal inspiration for you to try at home.

2tsp Murray river salt
2tsp ground cumin
2tsp ground cinnamon
1tsp freshly ground black pepper
1ts ground turmeric
8 x Milawa chicken Maryland’s 
100ml olive oil
2 brown onions thickly sliced
100g ginger cut into matchsticks
5 cloves garlic bruised with the back of a knife
2 small red chillies, split
2 tomatos coarsley chopped 
2 pinches Beechworth saffron
1/2 tsp cumin seeds
5 sprigs thyme
1 lemon juiced and zest finely grated
2 tbsp honey
100g currants
2tbsp nutritional yeast ( available from organic grocery)
1/2 bunch corriander leaves
Couscous or rice to serve

Combine salt, cumin, cinnamon and turmeric in a large plastic bag. Add chicken and shake to coat.

Heat olive oil in a large heavy based pan over high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onions, ginger, garlic and chillies to pan and cook for three minutes, adding a little more oil, if necessary. Add tomatoes, saffron, cumin seeds and thyme and cook for two minutes.

Return chicken to pan and add lemon juice and zest, honey, currants, nutritional yeast and enough water to just cover chicken. Cover with a lid and simmer over a medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Stir in corriander. Serve with couscous or rice

Templar lodge in Tawonga is open Friday and Saturday evenings from 6 pm. Bookings essential

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