Ingredients

Instructions

  1. Season flour with salt and pepper and toss chicken.
  2. Heat 2 tablespoons oil in skillet over high heat until hot then cook chicken in batches until golden, set aside.
  3. Heat remaining oil in pan and add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened.
  4. Return chicken to pan with spices, sultanas and stock.
  5. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly.
  6. Stir in pine nuts, coriander and lemon juice.
  7. Serve with lemon wedges on side.