8 skinless chicken thighs
1 onion, chopped
2 tsp grated ginger
1 Tblsp runny honey
¼ tsp turmeric
1 cup water
200gm carrots, julienne
200gm parsnips, julienne
480gm potatoes
Chopped parsley, to garnish
Method
Boil, steam or microwave the carrots and parsnips until tender.
(Parsnips cook a lot faster than carrots, so if you want to cook them together, cook the carrots alone for 10 minutes before adding the parsnips.)
Drain and keep warm.
Boil the potatoes in lightly salted water until soft.
Drain well, mash until smooth and keep warm.
Mix together the honey, water and turmeric.
Set aside
Spray a large, lidded frying pan with non-stick cooking spray.
Dry fry the chicken pieces until sealed and lightly coloured.
Add the onion and ginger and continue cooking for another 5 minutes.
Now pour in the liquid.
Cover with a lid and simmer for 30 minutes, or until the chicken is cooked through.
Remove the lid for the last 5 minutes to allow the sauce to reduce a little.
Serve 2 thighs per person, with the mash and vegetables on the side.
Spoon the sauce over the potatoes and garnish generously with parsley.
