1. Cut each chicken portion in half

2. Crush the following ingredients to a powder with a pestle and mortar: cinnamon, allspice and the cloves

3. Mix the powdered spices with the flour, salt and pepper to taste in a plate

4. Coat the chicken portions in the mixture

5. Heat 3 tablespoons of the oil in a large flameproof casserole

6. Fry the chicken pieces over moderate heat until they are golden brown on all sides

7. Remove the fried chicken pieces with a slotted spoon and set them aside

8. Lower the heat and add the remaining oil

9. Add the onion, celery and carrots

10. Fry the onion mixture gently for about 10minutes, while constantly stirring until softened

11. Sprinkle in any remaining spiced flour mixture from the plate and stir for 1minute

12. Add the tomatoes with their juice, and crush them well with a wooden spoon

13. Add the chicken stock and bay leaves

14. Bring the mixture to a boil while stirring

15. Return the chicken to the casserole

16. Lower the heat, cover the casserole and let it simmer for 45minutes or until the chicken is tender

17. Stir in the chopped coriander or parsley

18. Taste and add more salt and pepper if necessary

19. Serve with plain boiled rice or potatoes

List of ingredients required:

(serves 4 people)

10 allspice berries
8 cloves
14 oz (400g) tin tomatoes
4 tablespoons olive oil
4 large chicken portions, about 10 oz (275g) each
3 cinnamon sticks
2 dried bay leaves, crumbled
2 medium carrots, peeled and finely chopped
2 celery sticks, trimmed and finely chopped
2 heaped tablespoons chopped fresh coriander leaves or parsley
2 level tablespoons plain flour
Salt and freshly ground pepper
1/4 pint (285ml) chicken stock
1 medium onion, peeled and finely chopped