Chicken Breast with Roasted Onion Sauce

An exuberant take on roast chicken with subtle spices.

Serves 4

Segar's Spice Mixture:
3 tbsp coriander seeds
3 tbsp cumin seeds
1 tsp whole cloves
1 tsp fennel seeds
1 tbsp chili flakes
¼ tsp turmeric

Roasted Onion Sauce:
¼ cup vegetable oil
½ cup finely chopped onion
2 cloves garlic, sliced
1 tbsp grated ginger
½ tsp cumin seeds
1 tbsp Segar's Spice Mixture
½ cup chicken stock
¼ cup whipping cream
¼ tsp cayenne
1 tsp ground cardamom
Salt and freshly ground pepper

4 boneless chicken breasts, skin on
Kosher salt and cracked black pepper

Lightly toast coriander, cumin, cloves and fennel in a skillet for 2 minutes over medium heat, or until fragrant. Stir in chili flakes. Grind toasted spices together in a spice grinder or using a mortar and pestle. Add turmeric and stir to combine. Reserve.

Heat 2 tbsp oil in skillet on medium heat. Add onion and sauté onions over medium heat for 2 minutes. Add the garlic and ginger and sauté for another minute or until golden. Add cumin and the spice mixture and continue to cook for 1 to 2 minutes, or until fragrant.
 
Add the stock, cream, cayenne and cardamom. Cook for another 2 to 3 minutes or until flavours have melded and sauce has thickened slightly. Season with salt and pepper to taste. Reserve.

Preheat oven to 400º F. Heat a 10-inch ovenproof sauté pan to medium-high heat and add remaining 2 tbsp of vegetable oil. Season each chicken breast with salt and pepper.

Add chicken breasts in a single layer, skin-side down, and leave to brown for 1 to 2 minutes. Turn over, cover with a lid and place in oven for 8 to 10 minutes.

Serve sauce around chicken and garnish with a warm potato and asparagus salad.