4 chicken thighs
250 g sprouts
150 g of cranberries
One chopped onion
4 cloves of garlic (grated)
Ginger (about the size of a tablespoon) (grated)
If you can, use a pan or pot with a heavy base for this recipe. Add two tablespoons of vegetable oil to your pan and start by frying your chicken thighs on both sides first until golden brown. Take your chicken out of the pan and add the onion, stir for 2 minutes, then add the garlic and ginger, stir until everything has softened nicely. At this point, add a little bit of turmeric (less than half a teaspoon), add your sprouts and stir. Then put your chicken back in the pan, add a little bit of boiling water (about 200 ml), lid on and let your chicken simmer for about 30 minutes then add your cranberries, lid off let everything cook for another 15 minutes until your sauce has thickened a little. A lovely dish to have with mash potatoes or plain rice.
You might also want to check out my lobster tail in a rich tomato and turmeric sauce