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

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.