4–6 skinless, boneless chicken breasts, cut in chunks
1/4 tsp chilli powder
Finely grated zest of 1/2 orange
3 tbsp tomato passata
1 tbsp tomato puree
1/4 tsp ground cinnamon
2 tsp shredded pickled ginger
1 tsp ground coriander
1/4 tsp sweet smoked paprika
500 ml Sauvignon Blanc or other dry white wine
2 tsp toasted sesame seeds
1 1/2 tbsp unrefined light brown sugar
1 tsp crushed garlic
4 tbsp tamari
salt and freshly ground black pepper
1 tbsp chopped fresh parsley leaves
1. Put all the ingredients, except the parsley, in an enamelled cast-iron pot and stir well. Bring to a boil. Reduce the heat to as low as possible, cover, and simmer very gently for 1 3/4 hours.
2. Remove the lid of the pot, turn up the heat slightly, and simmer, stirring occasionally, until the sauce has reduced and thickened, about 15 minutes.
3. Taste and add more seasoning, if necessary. Serve over couscous, quinoa, or rice, garnished with chopped parsley.