Easy Chicken Tagine

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling. You can make this dish using 4 boneless, skinless chicken breasts instead of thighs. Simply cut them in half and reduce the simmering time to 15 mins.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 8  boneless skinless chicken thighs, halved if large
• 1  onion, chopped
• 2  garlic cloves, crushed
• 2  teaspoons  fresh gingerroot, grated
• 2⁄3 cup  chicken stock
• 1  pinch saffron or 1  pinch turmeric
• 1  teaspoon cumin
• 1⁄2 teaspoon ground cinnamon
• 1  tablespoon honey
• 4  carrots, cut into sticks
•  salt & freshly ground black pepper
• 1  ounce parsley, roughly chopped
• 4  lemon wedges, to serve

Directions

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.