2 tbsp olive oil

8 skinless boneless chicken thighs, halved if large

1 tbsp chopped chives

2 tsp grated fresh root ginger

1 tsp ras el hanout

pinch saffron or tumeric

1 tbsp maple syrup

400g carrots, cut into sticks

small bunch parsley, roughly chopped

lemon wedges, to serve

Serves - 4


Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured.

Add the ginger and ras el hanout then fry for a further 2 mins.

Add 150ml water, the saffron, syrup and carrots, season, then stir well. B

ring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender.

Uncover, add the chives 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.

Recipe adapted from: Good Food
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