|數個 薯仔||1 large handful potatoes|
|1平匙 黃薑粉||1 heaped teaspoon turmeric|
|1個 檸檬||1 lemon|
|1/2茶匙 小茴香粉||½ teaspoon ground cumin|
|5棵 新鮮芫荽||5 sprigs fresh coriander|
|1/4隻 紅辣椒||¼ red pepper|
|2.5厘米長 新鮮薑||2.5 cm piece fresh ginger|
|1塊 天然飼養雞胸肉||1 higher-welfare chicken breast|
|現磨黑胡椒||freshly ground black pepper|
Preheat the oven to 200°C/400°F/gas 6. Peel a large handful of potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks.
Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.
More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-lemony-bombay-potatoes
Special thanks on translation: Ms Ida Lam