Tunisian chicken by way of burma

Chicken second courses

Naomi Duguid's Burma has an intriguing and delicious recipe for Aromatic Chicken from the Shan Hills. She chops a whole chicken into “small pieces,” quickly stir fries the pieces, adds aromatics, and stir fries a bit more before simmering to finish. It is a great weeknight meal -- one pot and quick-cooking. <br /> <br />While I love southeast Asian flavors, I also love to experiment. I figured as long as the skeleton of the recipe (chicken, tomatoes, onion, and garlic) remained intact, it would be perfect for taking to another part of the world. My mind headed to northern Africa, so I swapped the ginger, lemongrass, and turmeric for cumin, coriander, cinnamon, and cloves. With harissa for heat and pomegranate molasses for tang, the dish came together nicely. Remaining true to its inspiration, it is quick and flavorful. Served over couscous, it makes a very satisfying weeknight main dish that is tasty enough to serve to guests.