Season the chicken.
Heat the oil in a large, heavy-based casserole and brown the chicken pieces with the onion, garlic and spices.
Add the water and simmer over a medium heat for 10 minutes, then add the carrots and cook for a further 15 minutes.
Sprinkle with the parsley and the lemon juice when the sauce has reduced slightly.
Remove from the heat after 5 minutes and season with a pinch of pepper and salt to taste.