EASY CHICKEN TAGINE

PREP 10mins COOK 40mins

INGREDIENTS

• 2 tbsps olive oil • 8 skinless, boneless chicken thighs, halved

if large • 1 onion, chopped • 2 tsps grated fresh root ginger • A pinch saffron or tumeric • 1 tbsp honey • 400g carrot, cut into sticks • A 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 it’s lightly coloured. Add the onion and ginger, then fry for a further 2mins. 2 Add 150ml water, the saffron, honey and carrots, then season and stir well. Bring to the boil, cover tightly, then simmer for 30mins until the chicken is tender. Uncover and increase the heat for about 5mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.