Alastair Hendy's Chicken with Orange, Carrots and Cinnamon

1. Using a swivel vegetable peeler, peel the zest from 1 orange in wide strips, avoiding the pith, then cut into thin slivers. Bring a small pan of water to the boil, add the zest and blanch for 2 minutes, then drain.
2. Separate both the oranges into segments, reserving the segments and discarding all the pith and membranes.
3. Soak the saffron threads in 2 tbsp hot water.
4. Heat the oil and butter in a lidded pot over medium heat and fry the chicken pieces in batches until nicely browned. Remove to a plate as you go.
5. Add the onion to the pot and fry until browned. Return the chicken to the pot. Add the cinnamon, dried orange peel if using, the carrots, blanched orange zest, the saffron with its liquid and the stock. Season, bring to a gentle simmer, then cover and cook over a low heat for 45 minutes or until the chicken is cooked. If you wish, reduce the sauce a little by raising the heat. Stir in the reserved orange segments and the lemon juice, check the seasoning and heat through briefly. Scatter over the pistachios if using.