- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 skinless boneless chicken thighs, halved if large
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp grated fresh root ginger
- pinch saffron or tumeric
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 400g carrot, cut into sticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- lemon wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
Tip: chicken breastsYou can make this dish using 4 boneless, skinless chicken breasts instead of thighs. Simply cut them in half and reduce the simmering time to 15 mins.