1 tsp eachcumin and coriander seeds100 mlextra-virgin olive oil4chicken Marylands, halved through the joint2onions, thinly sliced2garlic cloves, finely chopped1cinnamon quill400 gm(about 4) small Nicola potatoes, thickly sliced1lemon, finely grated rind only200 mlchicken stock500 gmcherry tomatoes (about 2 punnets)To serve:flat-leaf parsley and sageTo serve:crisp green salad
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.
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).
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.