Poultry

The potatoes must be parboiled so they will be done at the same time as the chicken.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

To fry the sage leaves for garnish, place them in hot oil until they start to curl, about 3 seconds; remove with a slotted spoon.

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

For a side dish, try basmati rice cooked with a pinch of saffron.

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.