Sesame-roast chicken

Women's Health (South Africa) - - FOOD HUB -

2 tbsp ghee Sea salt and freshly ground black pep­per 4 chicken thighs 2 small shal­lots, halved and peeled, or ½ leek or 1 medium onion, roughly chopped 4 car­rots, cut into 2cm lengths 4 turnips, cut into 2.5cm wedges 1½ tsp grated lemon zest 1 tbsp sesame seeds ½ savoy cab­bage, sliced into rib­bons

FOR THE TOMATO GRAVY 2 tbsp ghee 2 to 3 cloves gar­lic, minced 200g fresh toma­toes, skinned and de­seeded 2 bay leaves Seeds of 4 car­damom pods, ground 1 tsp ground cumin 1.5cm piece of fresh ginger, chopped 85ml wa­ter 1/ Pre­heat the oven to 200°C. Place one ta­ble­spoon of ghee in a large roast­ing tray. Add a pinch of salt and pep­per and put it in the oven to heat for a few min­utes. 2/ In a large bowl, toss the chicken thighs, shal­lots, car­rots and turnips with the re­main­ing ghee, lemon zest and a quar­ter tea­spoon each of salt and pep­per. 3/ Ar­range the shal­lots, car­rots and turnips in the roast­ing tray so that they are evenly spread out and place the thighs on top, skin-side up. Place the tray in the oven and roast for 15 min­utes, then turn the vegeta­bles over and con­tinue roast­ing for an­other 15 to 20 min­utes, un­til the chicken juices run clear and the vegeta­bles are ten­der. 4/ Mean­while, toast the sesame seeds in a dry saucepan un­til golden. For the last 10 min­utes of cook­ing, scat­ter the cab­bage rib­bons and toasted sesame seeds over the chicken and vegeta­bles and re­turn it to the oven. 5/ In the same saucepan, make the tomato gravy. Melt the ghee and stir through the gar­lic and toma­toes. Sauté for two min­utes, then add the bay leaves, car­damom, cumin, ginger and wa­ter and bring to the boil. Cook for about 20 min­utes, then re­move the bay leaves and blend un­til smooth. Check sea­son­ing. 6/ Plate up the thighs, then toss the vegeta­bles in the juices in the tray and serve driz­zled with tomato gravy.

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