I love Cyprus potatoes with their waxiness and clinging red soil, but haven’t seen them in the shops for years, so when I saw some yesterday, I just had to buy them. Here’s an easy something to make with them.
Put 4 – 5 large, peeled, quartered potatoes into a large, lined roasting tin with 8 cloves of garlic (halved lengthways) and a sliced onion. Glug a good couple of tablespoons of olive oil over them and sprinkle with 2 teaspoons of ground coriander, some sea salt and some pepper. Pour over a tin of chopped tomatoes (or use 8-10 fresh tomatoes, if you have any) and give it all a stir. Bake in a hot oven (200 degrees) for about 20 minutes.
Sprinkle 4 chicken breasts (skin on) with a little olive oil, freshly ground coriander and salt. After you have given your potatoes a head start, take them out of the oven, and stir it all well. Nudge the chicken breasts into the tin and give the whole lot another 20 – 25 minutes’ cooking time, adding more olive oil if necessary.
Serve with some raw spinach, fresh coriander and a wedge of lemon.