SESAME-ROAST CHICKEN WITH SAVOY CABBAGE AND TOMATO GRAVY

Fragrant with sesame, ginger and cardamom, it’s a Sunday roast with a twist. The spiced tomato gravy makes it deliciously fresh.

SERVES: 4 PREPARATION TIME: 1 hour COOKING TIME: 1 hour

2 tbsp ghee

4 chicken thighs, bone-in and skin-on

2 small shallots, halved and peeled, or 1/2 leek, or 1 medium onion, roughly chopped

4 carrots, cut into 2cm lengths 4 small turnips, cut into

2.5cm wedges

1 tsp grated lemon zest

1 tbsp sesame seeds

Savoy cabbage, sliced into ribbons

For the tomato gravy:

2 tbsp ghee

2–3 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 fresh ginger, chopped

1 Preheat the oven to 200°C/gas mark 6. Place one tablespoon of the ghee in a large roasting tray and allow it to warm in the oven.

Add a pinch of salt and pepper.

2 In a large bowl, toss the chicken thighs, shallots, carrots and turnips with the remaining ghee, lemon zest and one teaspoon each of salt and pepper.

3 Separate the vegetables from the chicken, and arrange the vegetables 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 when pierced with a knife and the vegetables are tender.

4 Meanwhile, toast the sesame seeds in a dry saucepan until golden and fragrant and set them aside. For the last 10 minutes of cooking, scatter the cabbage ribbons and toasted sesame seeds over the roasting tray and return it to the oven.

5 In the same saucepan used for the sesame seeds, make the tomato gravy. Melt the ghee in a pan and stir through the garlic and tomatoes. Sauté for two minutes or so, then add the bay leaves, cardamom, cumin, ginger and 85ml of water and bring to the boil. Cook for around 20 minutes, then remove the bay leaves and blend. Taste, adjust the seasoning and keep warm until ready to serve.

6 Plate up the thighs, then toss the vegetables in the roasting pan juice and serve with a drizzle of tomato gravy.