1 pinch  Saffron threads (optional, but nice!)

1 only Whole chicken, cut into pieces

3 only Onions, chopped

3 cloves Fresh garlic, chopped fine

1 Tbsp Fresh ginger, chopped fine

2 Tbsp Fresh haldi (turmeric), peeled and grated

1 only Cinnamon stick

1 tsp Cumin seeds, toasted and ground

2-3 cups  Chicken stock

¼ cup Fijian raw honey

2 Tbsp Olive or coconut oil (vegetable oil if you have none)

Juice of 2 lemons

Handful  Fresh coriander), chopped

Salt and pepper, to taste


  1. Add saffron threads to 2 tbsp. of water. Soak for 10 minutes. Set aside.
  2. Season the chicken pieces with salt and pepper.
  3. Seal the chicken pieces first by frying them in a pan over medium heat, making sure  all sides are brown, for about 5-8 minutes. Transfer chicken to a plate and set aside.
  4. In the same fry pan you just used, add onions, garlic, ginger, turmeric, cinnamon stick and cumin.  Cook for about 5 minutes to brown the onions and release the herbal flavours. 
  5. Stir in saffron water mixture. 
  6. Add chicken pieces back to the pan including the juices.  Add enough stock to just cover the chicken. Bring to a boil. 
  7. Add honey and reduce heat to low and simmer, covered, stirring regularly. 
  8. Cook until chicken is tender and cooked through, about 30 to 35 minutes.
  9. Add the lemon juice and coriander when the chicken is cooked.
  10. Serve with rice or roti bread

To make it Fast Metabolism Diet friendly for phase 2 I left out the honey and did not use oil to cook the chicken and onions.  I used a little bit of chicken stock.  I also used 4 cups of chicken stock, one onion (didn’t have any more) and fresh green beans.