Sesame-roast chicken with Savoy cabbage and tomato gravy

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

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