Inspired by the everyday household’s spice rack, this braised chicken with baby potatoes is the ideal family weeknight dinner.

SERVES 4–6 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the braised chicken
1 chicken
1½ tsp cumin
2 garlic cloves, minced
⅓  cup Dijon mustard
1½ tsp mustard powder
2 cups milk
2 tbsp lemon juice
1 tbsp lemon zest
1½ cups chicken stock
5 sprigs thyme
For the baby potatoes
500 g baby potatoes, halved
1 tsp mustard seeds
1 tsp cumin seeds
2 garlic cloves, minced
1 tsp garam masala
½ tsp paprika
½ tsp cayenne pepper

METHOD
For the braised chicken
1. Preheat oven to 200°C.
2. Season the chicken with the cumin as well as salt and pepper.
3. Heat some oil in a pan over medium-high heat. Brown the chicken on all sides. Transfer to a roasting tray.
4. Mix together the remaining ingredients, except the thyme. Pour over the chicken.
5. Add the thyme to the tray, cover with foil and roast for 40 minutes. Remove the foil and roast for another 30 minutes, until cooked through.
For the baby potatoes
1. Toss the potatoes with some oil and place in a roasting tray.
2. Heat some more oil in a pot over medium heat. Fry the mustard and cumin seeds for 1 minute. Then add the remaining ingredients and fry for another minute.
3. Spoon evenly over the potatoes and toss to coat. Roast for 40 minutes, until golden brown and crispy.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

Now that dinner is sorted… What’s for breakfast? How about this family-sized breakfast parfait.