- large handful coriander, stems finely chopped, leaves separated
- 2 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- zest and juice 2 limes
The same shape, but smaller than…
- 2 tbsp vegetable oil
- 4 skinless chicken quarters
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 tbsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- ½ small head purple cabbage, shredded
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 2 carrot, finely shredded
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Heat oven to 200C/fan 180C/gas 6. Mix the coriander stems with the cumin, lime zest, juice and oil. Make 3 slashes in each chicken quarter, then sprinkle over the turmeric and half the lime mixture. Season well, then leave to marinate for 10 mins or up to 24 hrs. Roast on a baking tray for 50 mins until golden and cooked through.
Tip the cabbage and carrots into a bowl, then pour over the remaining dressing. Add the coriander leaves and toss together. Serve alongside the chicken with some naan bread or rice, if you like.
Make it veggie - Spiced halloumi with coleslaw
Cut a 250g block halloumi cheese into thick slices and leave in the marinade for 30 mins. Shake off excess marinade. Heat a griddle pan until smoking, then cook the halloumi for a couple of mins on each side. Serve with the coleslaw, with the marinade drizzled over the top.