1 chicken, about 1.8 kg, jointed into 8 pieces
2 onions finely sliced
5 ml ground cumin
1 green chilli, halved, seeded and finely chopped
400 ml fresh chicken stock, or from a cube or concentrate
500 g Greek jogurt
30 ml plain flour
90 ml pomegranate reduction (Garnet Chef or Ruby Splash)
Fresh Pomegranate ariels (seeds of Pomegranate) when in season
15 ml Coriander, freshly chopped
Heat 30ml olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good , golden colour, remove them from saucepan. Add the onions to the pan and cook untill golden. Stir in the cumin and the chillies and cook for a minute.
Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil, then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through ( there should be no pink juices when you pierce it).
Mix the jogurt with flour (this stabilizes it and stops it from separating). Add a small ladle full of the cooking liquid to the jogurt and mix well. Now add the jogurt to the chicken and mix carefully. Gently heat through, then scatter with Pomegranate seeds and coriander and serve.