Aromatic chicken with almonds

Serves 4

• 0 chicken thighs
• 0.5 lemon
• 2 tsp salt
• 4 onions
• 3 tbsp flavourless oil
• 4 cloves garlic
• 0 4 cm ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0 tsp cayenne pepper
• 1 stick cinnamon
• 4 black or 8 green cardamom pods
• 4 cloves
• 250g tomato passata
• 120g ground almonds
• 1 bunch coriander
• 80g flaked almonds

Step 1
To order a copy for £7.99 with free UK p&p, go to guardianbookshop.

Step 2
Prick the chicken thighs all over with a fork, and rub with the lemon juice and salt.

Step 3
Leave it to sit for at least half an hour – if possible overnight.

Step 4
Fry the onions in 1 tbsp of oil in a heavy-based pan with a pinch of salt on a medium heat, until they are light brown (about 15 minutes), stirring regularly.

Step 5
Add the garlic and ginger.

Step 6
Cook for about 3-4 minutes, stirring all the time.

Step 7
Then add the ground spices and toast for several minutes.

Step 8
Add the whole spices and brown for 2 minutes, then add the tomato passata, ground almonds and 250ml hot water.

Step 9
Bring to the boil.

Step 10
In a large frying pan quickly fry the chicken in oil until it has a little colour.

Step 11
Add to the sauce.

Step 12
Simmer very gently for about an hour until the chicken is very tender; preferably in a low oven.

Step 13
Stir occasionally to stop it sticking, adding a little hot water if necessary.

Step 14
Once the chicken is tender, leave to sit for a good half hour before serving.

Step 15
Scatter with the chopped coriander and toasted flaked almonds to serve.

Step 16
To order a copy for £19.99 with free UK p&p, go to guardianbookshop.