Easy Indian chicken with coleslaw

• large handful coriander

  stems finely chopped, leaves separated

• ground cumin↗2 tsp
• zest and juice 2 limes
• vegetable oil↗2 tbsp
• 4 skinless chicken↗

  quarters

• turmeric↗1 tbsp
• ½ small head purple cabbage

  shredded

• carrots↗2

  finely shredded

Step-by-step instructions

1. 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. 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.