Serves 8

3 tbsp olive oil

2 free-range chickens, cut into


1 onion, chopped

3 garlic cloves, finely chopped

5 star anise

1 tbsp ground cumin

1 tsp ground cinnamon

2 tbsp pomegranate molasses

1 x 440g can diced tomatoes

1/2 punnet cherry tomatoes, halved

4 cups chicken stock

1 red capsicum, cut into strips

1 green capsicum, cut into strips

1 yellow capsicum, cut into strips

1 big green chilli, finely chopped

12 dessert figs sliced

2 tbsp bourghal (cracked wheat)

sea salt to taste

2 tbsp flat-leaf parsley, finely chopped for garnish


Heat the oil in a big pot. Add the chicken pieces and brown slightly. Remove from the pot. Add the onion, garlic, star anise, cumin and cinnamon, and cook for a few minutes until onion softened. Return the chicken pieces to the pot, combining well with spice mixture. Pour over pomegranate molasses. Next add canned and cherry tomatoes and chicken stock. Simmer for an hour, stirring occasionally. Then add the remaining ingredients and simmer for another 30 minutes. Season to taste. Extra stock can be added as needed. Garnish with parsley.



© The West Australian

More food and recipes: