INDIAN-SPICE CHICKEN AND POTATO TRAYBAKE

This aromatic chicken is an easy any-night supper from Nigella Lawson’s new cookbook At My Table. Lawson creates recipes with the home cook in mind. She even throws in ideas for repurposing the leftovers. So you’ll find no tricky technique here, just lots of bright flavours. Her one-dish chicken pops with spice, lime and fresh cilantro.

31/4 lbs (1.5 kg) potatoes, peeled and cut into 1-inch cubes 2 tsp (10 mL) cumin seeds

2 tsp (10 mL) fennel seeds

2 tsp (10 mL) yellow mustard seeds

2 tsp (10 mL) nigella seeds 1/2 tsp (2.5 mL) turmeric 2 limes, finely grated zest and juice

4 garlic cloves, peeled and minced

2 tsp (10 mL) sea salt flakes or kosher salt, plus more for sprinkling

1/4 cup (60 mL) cold water 12 chicken thighs, skin-on and bone-in

2 tbsp (30 mL) olive oil

Cilantro leaves

1. Preheat the oven to 425°F (220°C).

2. Put the potatoes into a large, shallow roasting pan and sprinkle with the spices, followed by the lime zest and juice, garlic, salt, and water.

3. Tumble the chicken into the pan, and toss everything well together then turn the chicken skin-side up on top of the potatoes.

4. Drizzle the skin with the oil and sprinkle over a little more salt, then cook in the oven for 1 hour, or until the potatoes are tender and the chicken cooked through, its skin golden and crisp.

5. Serve scattered with chopped cilantro.

Makes: 6 servings Randy Shore