World Cuisine

  • 1 whole chicken, weighing about 1.5 kg (3 lb), cut into pieces
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, crushed
  • pinch of saffron
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • 250 ml (8 fl oz) water
  • 1 kg (2 lb) carrots, trimmed and cut into sticks
  • 1 tablespoon chopped flat-leaf parsley
  • 1 lemon, juiced
  • pinch of pepper
  • salt

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.

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