Bombay braised chicken

Takes 1hr + marinating serves 2

2tbsp sunflower oil

3cm piece fresh root ginger

3 garlic cloves, crushed

1 red chilli

1tsp each ground cumin, ground coriander and garam masala

1⁄2tsp turmeric

1tsp fennel seeds

4 chicken legs

300ml chicken stock

400g new potatoes, halved

250g cauliflower, cut into florets

200g green beans handful of coriander

1 To make the spice paste, whizz 1tbsp sunflower oil, the ginger, garlic and chilli until smooth. stir through the spices, rub over the chicken and season. cover and leave to marinate overnight in the fridge. 2 in an ovenproof casserole dish, heat the remaining oil and brown the chicken on each side for 3 mins. Pour over the chicken stock and bring to a simmer. cook, uncovered, for 15 mins. add the potatoes and continue cooking for 30-40 mins. 3 add the cauliflower and green beans and cook for 5 mins. scatter with coriander and serve.