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You'll need

1 tsp each cumin and coriander seeds 100 ml extra-virgin olive oil 4 chicken Marylands, halved through the joint 2 onions, thinly sliced 2 garlic cloves, finely chopped 1 cinnamon quill 400 gm (about 4) small Nicola potatoes, thickly sliced 1 lemon, finely grated rind only 200 ml chicken stock 500 gm cherry tomatoes (about 2 punnets) To serve: flat-leaf parsley and sage To serve: crisp green salad

Method

  • 01
  • Preheat oven to 180C. Combine cumin and coriander on an oven tray, roast until fragrant (2-3 minutes), cool slightly then coarsely crush in a mortar and pestle. Set aside.
  • 02
  • Meanwhile, heat olive oil in a casserole over medium-high heat, add chicken in batches and cook, turning occasionally, until sealed and browned (4-5 minutes). Set aside. Add onion, garlic, cinnamon and reserved spices to pan, reduce heat to medium and stir occasionally until onion is soft (4-5 minutes).
  • 03
  • Spread potato in an ovenproof dish large enough to hold chicken in a single layer. Arrange chicken skin-side up over potato, then scatter with onion mixture, lemon rind and 2 tsp sea salt. Add stock and tomatoes, cover with aluminium foil and roast for 45 minutes. Remove foil, roast until chicken is golden and tender (15-20 minutes), scatter with herbs and serve hot with a crisp green salad.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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