Zanzibar was once the biggest producer of cloves in the world and cloves are still a key flavour in the local cuisine. Here they’re used in the fragrant clove masala which is added at the end of cooking to give a lovely depth of flavour. Lots of the food in Zanzibar is spiced up to taste with a fruity chutney served on the side, so we’re making a simple date and tomato version which really brightens everything up as well as adding some extra heat!
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1 hour 15 minutes
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ZANZIBARI CURRY POWDER: Fennel, coriander, turmeric, cumin, fenugreek, black pepper, nutmeg, cloves CLOVE MASALA: Cloves, green cardamon, cumin, coriander, black cardamon, black pepper, ginger, cinnamon, mace, bay, nutmeg CHUTNEY SPICES: Red bell pepper, chilli, garlic
4 chicken legs or large thighs or 2 aubergines for a veg/vegan version