Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling
Prep:10 mins
Serves 4
2 tbsp olive oil8 skinless boneless chicken thighs, halved if large1 onion, chopped2 tsp grated fresh root gingerpinch saffron or tumeric1 tbsp honey400g carrot, cut into stickssmall bunch parsley, roughly choppedlemon wedges, to serve
STEP 1Heat 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.STEP 2Add 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.
