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