4-6 free range chicken joints
2 onions chopped
1 1/2 tsps ground ginger
1/4 tsp saffron threads
2" stick cinnamon
1 clove garlic chopped
black pepper to taste
1 tsp salt
3 tbsps olive oil
2 lb carrots peeled & thickly sliced
3 tbsps chopped fresh parsley
3 tbsps chopped fresh corriander
1 tbsp runny honey
squeeze of lemon juice
Instructions...
1) Cut the chicken pieces in half (this can also be made
with lamb and cut that into 1 1/2" cubes).
2) Place the meat, one chopped omion, spices, garlic,
ginger, pepper, salt and oil in a wide flameproof
casserole. Add enough water to just cover then put on a
lid, bring to the boil and simmer gently.
3) After 50 mins (or when the meat is almost cooked) add
the remaining onion, carrots, 2 tbsps each of the
parsley and corriander, and the honey.
4) Stir and continue simmering uncovered for 30-40 mins
more until the liquid is reduced to a thick syrupy sauce.
Stir in a generous squeeze of lemon juice.
5) Adjust the seasoning and serve, sprinkled with the
remaining parsley and corriander.
