A classic 'one pan' chicken dish that cooks slowly, but doesn't require a great deal of effort. There aren't many ingredients, but the resulting flavors are deliciously rich and comforting. For best results, use a whole chicken.
750g waxy potatoes – peeled, washed, dried and cut into 2cm cubes
Salt and pepper to taste
1 Heat a large-lidded frying pan or flame-proof casserole over medium-high heat. Add 2 tablespoons of sunflower oil and fry the chicken skin-side down until well browned (7-10 mins). Turn down the heat and season the chicken with paprika, turmeric, sugar, salt, pepper and half (quantity) of lemon juice.
2 Turn the chicken over, scatter with the onions and cover with a lid. Cook on low heat for 30 mins.
3 Keep an eye on the liquid in the pan; if it looks like it's drying out, add a splash of water.
4 After 30 minutes, carefully lift out the chicken onto a warm plate and cover with the lid. Turn up the heat, add another tablespoon of sunflower oil, and add the garlic cloves and potatoes to the pan, seasoning with salt and pepper.
5 Stir until coated well with the cooking juices (you might need to do this in batches, depending on the size of your pan) and they start to take on some colour.
6 Place the chicken back on top of the potatoes and garlic, and replace the lid. Lower the heat and cook for another 30-40 minutes until the chicken is falling off the bone.
7 Serve the chicken with potatoes and garlic, squeezing the garlic cloves with a fork to release their creamy centres.