Sesame-roast chicken with Savoy cabbage and tomato gravy

Name: Sesame-roast chicken with Savoy cabbage and tomato gravy
Yield: Serves 4
Ingredients: 2–3 cloves garlic, minced; seeds of 4 cardamom pods, ground; 1 tbsp sesame seeds; 1 tsp ground cumin; 1.5 cm (¾ in) piece of fresh ginger, chopped; 2 bay leaves; 85 ml (just over ⅓ cup) water; 1½ tsp grated lemon zest; 200 g (1 cup) fresh tomatoes, skinned and deseeded; ½ Savoy cabbage, sliced into ribbons; 4 small turnips (600g), cut into 2.5 cm (1in) wedges; 4 carrots (250 g), cut into 2 cm (¾ in) lengths; 2 small shallots, halved and peeled, or ½ leek or 1 medium onion, roughly chopped; 4 chicken thighs, bone-in and skin-on; sea salt and freshly ground black pepper; 2 tbsp ghee

Preparation info

Serves
4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This is a proper plate of East by West! Fragrant with sesame, ginger and cardamom, it’s Sunday roast with a twist. Serve it with a spiced tomato gravy, which lifts this usually heavy dish and makes it deliciously fresh. Other than the gravy, this all takes place in one big roasting tray, saving on the washing up and allowing the flavours to infuse a little for a chilled out lunch.

Ingredients

Main course
Gluten-free

Ingredients

Method