Chicken In Weeds

• 2 inches ginger
• 300 ml water
• 4 tablespoons vegetable oil
• 8 chicken thighs
• 1 onion
• 5 garlic cloves
• 200 g coriander
• 1 chili
• 1/2 teaspoon cayenne pepper
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons lemon juice

1. Put the ginger and 4tbsp water into a blender to make a paste. Heat the oil in a large heavy-based pan and brown the chicken in batches. Leave to rest on a plate.
2. Add the onion and cook for 10 minutes, adding the garlic, coriander, chilli, spices, and salt, and cook for a few minutes.
3. Pop the chicken back into the pan with any juices from the plate, and add the water and lemon juice. Put a lid on the pan and cook for 15 minutes. Turn the chicken, then cook for another 15 minute The chicken will melt off the bone when it's ready.

ginger, water, vegetable oil, chicken, onion, garlic, coriander, chili, cayenne pepper, cumin, ground coriander, turmeric, salt, lemon juice

Taken from www.food.com/recipe/chicken-in-weeds-450026 (may not work)