1 Tbsp cider vinegar
1 Tbsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
6 long red chillies, deseeded
¼ cup extra virgin olive oil
16 cloves garlic
12 chicken drumsticks
1 red onion, finely chopped
1 bunch coriander, leaves picked, chopped
400g can whole peeled tomatoes, drained
4 potatoes, peeled, cut into 3cm pieces
2 cups chicken stock
Sea-salt flakes and freshly ground black pepper, to season
Extra coriander, to serve
Put vinegar, turmeric, cumin, ground coriander, chilli, ½ the oil and ½ the garlic in a blender and blend until smooth. Put chicken in a ceramic or glass bowl and rub with marinade to coat. Cover with plastic wrap and refrigerate for 4 hours or preferably overnight.
Scrape marinade off chicken and set marinade aside. Heat remaining oil in a large saucepan over a medium heat. Add chicken and fry, turning, for 5 minutes or until browned. Meanwhile, chop remaining garlic, then add to pan with onion and cook for 2 minutes.
Add coriander leaves, reserved marinade, tomato, potato and stock to pan. Season with salt and pepper. Cover with lid and reduce heat to low. Cook for 40 minutes or until potato is tender. Sprinkle with extra coriander to serve.