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.