| 1. |
Heat the pan and then spray oil.
Fry the chicken thighs over medium-high heat until golden, remove and set aside. |
| 2. |
In the same pan, fry the onion, garlic and carrot until softened.
Add a little chicken stock to the pan. |
| 3. |
Add back the chicken and all the other ingredients except the courgette and corn-starch.
Bring to the boil and simmer for 45-60 mins. |
| 4. |
In a separate bowl, mix the corn starch with a little water until it paste-like texture. |
| 5. |
Add the courgette into the pan and the corn starch mixture.
Let it simmer until the sauce is thickened. |
| 6. |
Season to taste and top with parsley.
Serve with a side dish of your choice. |
