Place a large frying pan over medium heat with 1 tbsp of oil.
Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the celery into the pan.
Cook for another 5 mins until the celery is soft and chicken golden all over.
Meanwhile, halve the lemon, then cut 1 half into quarters.
Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender.
Pound together with remaining oil, ginger and chermoula to make a paste.
Dollop into the frying pan with the garlic infused oil and cook 1 min more until you can smell the spices.
Pour over the chicken or vegetable stock and golden syrup, then bring to the boil.
Turn down the heat, add the carrots, then cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the final 5 mins of cooking).
Stir through the olives and squeeze over the juice of half the lemon.