Easy chicken tagine

• olive oil↗2 tbsp tbsp
• chicken thighs↗8 skinless boneless

  halved if large

• onion↗1

  chopped

• root ginger↗2 tsp grated fresh tsp

  grated fresh

• saffron↗pinch

  pinch (or tumeric)

• honey↗1 tbsp tbsp
• carrot↗400g g

  cut into sticks

• parsley↗small bunch

  roughly chopped

• lemon↗

  wedges, to serve

Step-by-step instructions

1. 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. 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.