Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the ginger, then fry for a further 2 mins.
Add 150ml water, the saffron, syrup and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender.
Uncover, add the chives and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
Recipe from Good Food magazine
2 tbsp olive oil
8 skinless boneless chicken thighs, halved if large
1 tbsp chopped chives
2 tsp grated fresh root ginger
pinch saffron or tumeric
1 tbsp maple syrup
400g carrots, cut into sticks
small bunch parsley, roughly chopped
lemon wedges, to serve