Ingredients:
- 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
- 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.
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kcal 304, fat 11g, saturates 3g, carbs 14g, sugars, 12g fibre 3g, protein 39g, low in salt 0.48g.
TIP: CHICKEN BREASTS
You 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.
