2 carrots, cut into matchsticks
1 small red chilli, finely chopped
3 lemons, juice of 3 and zest of 1
1 lemon, zest only, to garnish
4 large shallots, cut into quarters
2 fresh bay leaves, torn
salt and freshly ground black pepper
3 tbsp extra virgin olive oil
120ml/4fl oz extra virgin olive oil
pinch saffron strands, soaked in 5 tbsp warm water
2 tbsp white wine vinegar
4 chicken breasts, skins left on
150g/5oz fresh peas
175ml/6fl oz white wine