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 and carrot into the pan.
Cook for another 5 mins until the celery and carrot is soft and chicken golden all over.
Pound the 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 then add the lemon 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 green olives. Sprinkle with coriander and serve with quinoa