Turmeric chicken, razorback potatoes
2 chicken legs
4 Roseval
or other long potatoes
4 small bay leaves
4 sprigs thyme
2 sprigs rosemary
1 clove of garlic
2 pinches fleur de sel
2 pinches coarsely
cracked peppercorns
3 pinches turmeric
3 tbsp peanut oil
Salt and pepper
Separate the chicken drumsticks from the thighs. Score the chicken skin. Drizzle peanut oil over it and season with salt, pepper and turmeric. Rub the chicken thoroughly so that the spices permeate the meat. Brown the chicken pieces over medium heat in the Revolution tagine, turning them often to attain uniform colour.
Scrub the potatoes under running water and dry them well. With a sharp knife, slice a dozen or so wedges about 3 mm (1/8 inch) each, being careful not to cut all the way through the potato.
In between the potato wedges, place bay leaf halves sliced lengthwise, tips of the thyme and rosemary sprigs, and thin slices of garlic. Sprinkle with fleur de sel and the coarse pepper.
Place the potatoes next to the chicken pieces, cover the tagine, and cook in the oven for about 30 minutes at 200°C/400°C.