Add the oil to a flameproof casserole or large saucepan and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary, to avoid overcrowding the pan. Once the chicken is all browned, return it all to the pan along with any juices.
Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a further couple of minutes, stirring well to coat the meat with the spices. Season with a little salt and pepper to taste.
Pour over the stock and add the chickpeas and honey, stirring thoroughly and bring up to a steady simmer. Turn down the heat, cover with a lid and cook gently for around 1-1¼ hours, or until the chicken is tender.
Once the chicken is cooked, stir through the Tenderstem® broccoli, re-cover and simmer for a further 10 minutes, or until it’s just tender but with plenty of bite. Scatter over the coriander and serve. Delicious with plenty of couscous to soak up the sauce.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.