Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Top, tail and chop (no need to peel!) your carrot[s] roughly

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken thighs and cook for 3 min on each side or until lightly browned

Zest half your orange[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll your orange[s] with your hand on a hard surface (to release more juice) and cut in half

Dissolve your chicken stock mix in 200ml [300ml] [400ml] boiled water

Add the chopped carrot to the pan with the sliced onion and a pinch of salt

Cook over a medium heat for 5-6 min or until slightly softened

Meanwhile, add your white long grain rice to a pot with a lid with your saffron and 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once your veg has softened slightly, add your ginger paste and the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add the chicken stock, orange zest, a generous squeeze of orange juice, a pinch of sugar and a generous pinch of salt and pepper, give everything a good mix up and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 18-20 min until the sauce has thickened and your chicken is cooked through (no pink meat!) – this is your orange & ginger chicken stew

Whilst the stew is cooking, strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Once the stew is cooked, add the coriander stalks and stir it all together