Chicken Shireen

Ingredients

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1 tbspn oil	1 tspn coriander seeds
1 chicken breast	¼ tspn fennel seeds
½ tspn garlic	¼ tspn ground cumin
½ tspn ginger	¼ tspn salt
50 gm onion (prepared weight)	1 tbspn coconut powder (see notes)
1 small tin sliced pineapple	3 tbspn crème fraîche
6 dried apricots	10 gm flaked almonds

Preparation

Cube the chicken breast.
Cut apricots in half. (if very dry soak in a little water or dry cider for as long as possible)
Dry roast the flaked almonds.
Drain the pineapple and reserve 100 ml of syrup.
Cut 2 slices of pineapple into 1 inch pieces.
Crush the garlic.
Grate the ginger.
Make a paste with the garlic, ginger and a little oil in a pestle and mortar.
Crush the coriander seeds to a powder in a pestle and mortar.

Cooking

Heat the oil in a heavy pan or wok.
Add the ground coriander, cumin, fennel seeds and fry for a few seconds.
Add the onion, garlic and ginger paste and cook, stirring, for 3 min.
Add the chicken and fry, stirring, for 3 min to seal.
Add 100 ml of pineapple juice and bring to the boil.
Reduce the heat to low and stir in the coconut powder and heat through, adding water to produce a sauce of the required consistency and cook until the chicken is fully cooked.
Stir in the pineapple chunks, apricots and crème fraîche and heat through for about 2 min.

Serving

Serve with rice and sprinkle with the toasted almonds that have been crushed by hand, and a little fresh coriander.

Notes

Can use some coconut cream block or coconut milk, to taste, instead of coconut powder.
The apricots and pineapple chunks can be added earlier to reduce their fruitiness in the final dish.