Name: Hawaij “Chicken A La King”
Ingredients: 2 medium chicken breasts, halved lengthways (380g); 2 tbsp plain flour; 3 tbsp olive oil; 2-3 carrots, peeled and finely grated (150g); 50g golden raisins; 200g cherry tomatoes; 80g Ottolenghi Hawaij Paste; 2 tbsp double cream, plus 1 tbsp for serving; 1 tbsp lemon juice; fine sea salt and black pepper

Main Easy

Serves 2

Prep 10 min

Cook 15 min

Every childhood has its go-to meals - the ones that appear like clockwork in the weekly rotation. One of those meals, for some, was Chicken à la King. Here, our Hawaij spice paste transforms an old-school favourite with its warming blend of cardamom, cumin, and turmeric - spices that have been used for centuries across Yemen and the Middle East. The grated carrots catch all that sauce, golden raisins add little bursts of sweetness, and the whole thing comes together in less time than it takes to set the table. It's perfect for a quick midweek dinner for two, or easily doubled to feed the whole family. Just make sure there's plenty of rice for soaking up that glorious sauce.

Ingredients

2 medium	chicken breasts, halved lengthways (380g)
2 tbsp	plain flour
3 tbsp	olive oil
2-3	carrots, peeled and finely grated (150g)
50g	golden raisins
200g	cherry tomatoes
80g	Ottolenghi Hawaij Paste
2 tbsp	double cream, plus 1 tbsp for serving
1 tbsp	lemon juice
	fine sea salt and black pepper

Method

Dust the chicken in ½ teaspoon salt and the flour. Place a large heavy bottomed frying pan over medium high heat. When hot, add 2 tablespoons of oil followed by the chicken. Cook for about 1 minute on each side, until golden brown. Set aside on a plate to rest while you make the sauce.
To the same pan over medium high heat add the remaining oil, followed by the carrots and ½ teaspoon salt. Cook for 5 minutes, stirring often, until dark and slightly charred. Add the raisins and tomatoes, and cook for about 3 minutes or until the tomatoes have started to break down. Add the Hawaij paste and fry for 30 seconds. Add 200ml water and the cream and bring to a heavy simmer. Cook for about 3 minutes, then add the chicken back to the pan. Swirl to coat the chicken in the sauce and cook for a final minute to heat the chicken and thicken the sauce. Remove the pan from the heat and squeeze over the lemon juice.
To serve, place the chicken on a large serving plate with a lip and spoon over the sauce. Drizzle over the remaining cream, grind over some pepper, and serve immediately.