Sesame-roast chicken with Savoy cabbage and tomato gravy

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.

Serves 4

2 tbsp ghee

sea salt and freshly ground black pepper

4 chicken thighs, bone-in and skin-on

2 small shallots, halved and peeled, or ½ leek or 1 medium onion, roughly chopped

4 carrots (250g), cut into 2cm (¾ in) lengths

4 small turnips (600g), cut into 2.5cm (1in) wedges

1½ tsp grated lemon zest

1 tbsp sesame seeds

½ Savoy cabbage, sliced into ribbons

FOR THE TOMATO GRAVY

2 tbsp ghee

2–3 cloves garlic, minced

200g (1 cup) fresh tomatoes, skinned and deseeded (see here)

2 bay leaves

seeds of 4 cardamom pods, ground

1 tsp ground cumin

1.5cm (¾ in) piece of fresh ginger, chopped

85ml (just over ⅓ cup) water

1 Preheat the oven to 200°C (fan 180°C/gas mark 6). Place 1 tablespoon of the ghee in a large roasting tray. Add a pinch of salt and pepper and put it in the oven to heat for a few minutes.

2 In a large bowl, toss the chicken thighs, shallots, carrots and turnips with the remaining ghee, lemon zest and ¼ teaspoon each of salt and pepper.

3 Arrange the shallots, carrots and turnips 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 15–20 minutes, until the chicken juices run clear and the vegetables are tender.

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

5 In the same saucepan, make the tomato gravy. Melt the ghee and stir through the garlic and tomatoes. Sauté for 2 minutes or so, then add the bay leaves, cardamom, cumin, ginger and water and bring to the boil. Cook for about 20 minutes, then remove the bay leaves and blend until smooth. Taste, adjust the seasoning, and keep warm until ready to serve.

6 Plate up the thighs, then toss the vegetables in the juices in the tray and serve drizzled with tomato gravy.

TIP

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If you like your chicken skin to be crispy, place the roasting tray under the grill for a few minutes before serving.