Orange & ginger chicken casserole

This recipe, from the brilliant Fay's Family Food, has very quickly become one of our favourite meals.  This book has given me so many ideas for meals, everything we've tried from it has tasted gorgeous and the big bonus is that everyone - grown-ups, children and babies - can eat the same meal.

Perfect for Sundays, when you want something simple and easy to prepare, leaving you plenty of time for playing with the kids.  (This is also one of Alfie's favourites!)

Ingredients for the marinade:

1 tsp grated ginger
2 crushed garlic cloves
zest of an orange (I just use orange juice here if I'm being lazy)
3 tbsp olive oil

6 chicken thighs
1 chopped onion
3 carrots roughly chopped
150ml chicken stock
juice of 2 oranges

1.  Mix the marinade ingredients together in a bowl, put the chicken thighs in, cover, and leave in fridge for 30 mins or longer

2.  Put the chicken and marinade into a hot non-stick pan to seal on both sides, which only takes a few minutes

3.  Fry the onion and carrot in a separate ovenproof casserole dish for about 10 minutes / until soft

4.  Put the browned chicken, stock and orange juice in the casserole dish with the onion and carrots.  Stir, cover, and cook for 45 - 60 minutes in the oven at 180c (fan) 200c.

We like this with peas and broccoli but it would work with whatever you have in.  This makes enough for all of us (2 adults and 2 children) plus a couple of freezer portions for Alfie.

p.s.  This makes your kitchen smell gorgeous too!