Aromatic spices combined with the crisp crunch of homemade coleslaw make this a winning combination
large handful coriander, stems finely chopped, leaves separated
2 tsp ground cumin
zest and juice 2 limes
2 tbsp vegetable oil
4 skinless chicken
1 tbsp turmeric
½ small head purple cabbage
, finely shredded
1. 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.
2. 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.