Serves: 4-6

Prep Time: 10 minutes

Cooking Time: 60 minutes



30ml / 2 Tbsp of olive oil 

Salt and freshly cracked black pepper

1kg chicken breasts (thighs and legs)

1 red onion, finely diced

2 cloves of garlic, minced

4cm piece of ginger (1 tbsp), grated

15ml / 1 Tbsp all-purpose flour

250ml / 1 cup of chicken stock

1 red chilli, whole, cut lengthways

Peel of 1 orange

200ml freshly squeezed orange juice

15ml / 1 Tbsp lemon juice

A pinch of saffron steeped in 30ml hot water

15ml / 1 Tbsp of honey

300g baby carrots

400g tin chickpeas, rinsed and drained

50g almond flakes, toasted

Fresh coriander to finish




  1. Heat 1 tablespoon of oil in a Le Creuset 30cm / 3.5 L Cast Iron Shallow Casserole dish. Season the chicken with salt and pepper. Brown on both sides until golden. Remove and set aside.

  2. Add the remaining oil to the pan and sauté the onion until softened, about 6-8 minutes. Stir in the garlic and ginger and cook for another minute. Scatter over the flour and mix to coat the onions. Slowly pour in the stock, constantly stirring until the sauce thickens. Add the chilli, orange peel and juice, lemon juice, saffron water, and honey.
  3. Return the chicken to the pan, along with any resting juices. Cover and simmer for 25 minutes.

  4. Add the carrots and cook for a further 20 minutes or until the carrots are tender and the chicken cooked through. Add the chickpeas and heat through, about 5 minutes. Adjust seasoning if necessary.
  5. To crisp the chicken skin, place under the grill for several minutes. Finish with almond flakes and fresh coriander.


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