Arabian chicken

Lovely with feta, rice and green beans. It is an Assyrian recipe, so old, dating back to Mesopotamia, perhaps.

Ingredients

• Chicken wings (at least 3 per person)
• Sunflower oil
• Onions, as many as you have people to eat.
• Garlic cloves, as many as you have people to eat.
• 1 teaspoon p.p. aniseed (whole seeds)
• 1/2 teaspoon p.p. coriander
• 1/2 teaspoon p.p. turmeric
• Chicken stock cubes
• Salt
• Peper
• Water
• Tomato puree or harissa
• Almond flour
• Thick yoghurt (Greek)
• Fresh mint (optional)

Procedure

1. Make a mixture of salt and peper, enough to sprinkle all the chicken wings with, back and front. Sprinkle chicken wings.
2. In a large pan (or two if they don't fit into one), heat up the sunflower oil. When it is hot, fry the chicken wings on both sides until they are nice and golden. They don't have to be completely brown, just nicely fried.
3. Transfer the chicken wings but not the fat to the Instant Pot.
4. Throw away the used sunflower oil, and wipe out the pan(s).
5. Heat up olive oil in one of the pans.
6. Cut up the onions and add them to the pan, and fry for a few minutes. Add the garlic, minced or sliced (I use the herb scissors).
7. Add the coriander, turmeric, aniseed and fry for two minutes until fragrant
8. Add water (enough to make the sauce) and one or two stock cubes (chicken)
9. Mix and transfer the mixture to the instant pot
10. Cook on high pressure for 10 minutes, then quick release.
11. Transfer the chicken wings and the sauce into a pan and bring to the boil.
12. Taste. If it is too oily, squeeze half a lemon into the pan.
13. Cook for a few minutes, then temper the heat and add 1/2 tablespoon of almond flour per person.
14. Leave for 15 minutes, stirring occasionally.
15. Add the tomato puree or harissa, 1/2 table spoon per person.
16. Cook for another 5 minutes. Then if not eating, switch to low heat or turn off.
17. When ready to eat, reheat, add some fresh mint (minced or cut) and as much thick yoghurt as feels right. Don't boil once you have added the yoghurt.
18. Taste and perhaps add some more salt and or pepper. Serve.