1. Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. 2. Add the onion, garlic and ginger, then fry for a further 2 minutes 3. Add the stock, saffron, honey and carrots, season, then stir well. 4. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. 5. Uncover and increase the heat for about 5 mins to reduce the sauce a little. 6. Sprinkle with parsley and serve with lemon wedges for squeezing over. ---------------------------------------------------------------------------
Nutrition
Ingredients
