A simple spicy chicken dish that warms throughout. made up as a result of being in the kitchen wanting something that wasn't a curry or a chilli but had a bit of spice.
Can be made in advance for convenience.
Dice the chicken and put in an ovenproof, flameproof dish with the oil. Brown lightly over a medium heat. When brown remove from dish with a slotted spoon leaving the oil and liquids in dish and reserve.
Chop the onions coarsely and add to the dish. Soften over a medium heat.
Return chicken to dish with no heat and add the cumin, turmeric, sugar and flour. stir until chicken and onions are covered
Add the leeks, mushrooms, celery tomatoes and stock cube. Stir without heat.
add approx. one third white wine and return to low heat stirring all the time.
When combined, increase heat and cover with white wine. reserve approx. one quarter wine for later
Heat the oven to 160c and when ready place dish in oven and set time for 3 hours.
Check dish every hour and, If necessary add more wine
When cooked either serve immediately or save for a later time.
Serve with either rice or pasta or if preferred baked potato.