2 tbsp olive oil

8 skinless boneless chicken thighs, halved if large

1 onion, chopped

2 tsp grated fresh root ginger

pinch saffron or tumeric

1 tbsp honey 400g carrot, cut into sticks

small bunch parsley, roughly chopped

lemon wedges, to serve

Method

1.     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.

2.     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.